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Thursday, 4 December 2014

Pistachio Lokum


Less attention towards my garden now as it's getting too cold. And the wet weather we had in the autumn has made the ground all squelchy and muddy. To add to the misery, we had fresh water springs sprouting all over the garden. Oh well, we'll deal with that later, but for now, let's talk about something so sweet and delightful, they make me burst at the seams with happiness (all that sugar could actually produce the same consequences, literally!)
I'm talking about Lokum or more popularly known as Turkish Delight!!

Be prepared, making lokum will take the better part of your day- about 1 1/2 hours of stirring in front of the hot stove.
No matter, the result is to die for - sticky, gooey, molten sugar adorned with creamy jade pistachio... yummeh!








Pistachio Lokum


2 cups granulated sugar
2 cups demerara sugar
4 1/2 cups water
1 1/2 cups cornstarch
1 teaspoon cream of tartar
2 cups pistachio
1/2 cup icing sugar


Oil and line a pan with plastic wrap.


In a heavy saucepan over medium heat, combine the sugar and 1 1/2 cups of the water. 
Stir until the sugar dissolves and the mixture boils. 
Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). 
Remove the pan from the heat.


In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. 
Gradually stir in the remaining 3 cups of water until no lumps remain. 
Stir constantly, until the mixture boils and is a thick, gluey paste.


Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly. 
Reduce the heat and simmer, stirring often to prevent sticking, for about 11/2 hour, or until the mixture has become a deep golden color.


Stir in pistachio into the mixture and mix well.


Pour the mixture into the prepared pan and spread evenly. 
Cool to room temperature and let stand, uncovered, overnight to set.


Sift the icing sugar and the remaining 1/2 cup cornstarch onto a large cutting board. 
Turn the Lokum out and cut into 1-inch squares with an oiled knife.


Roll pieces in the sugar mixture to coat well. 
Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

 


2 comments:

  1. I've had one of these when KLCC used to have the outlet that sell mostly middle eastern treats. It is sweet and rich .. and of course expensive too .. well, at least in my country. Haha. Bought a few pieces of those and other cookies already cost me a couple of hundreds. But worth it. Too bad that the outlet now is shifted to I don't know where. I really love this. Gooey! Really wish I could do this but the part where I live now don't carry that demerara sugar. Hmmmm (should make this coming holiday season to a place where I can get one of those). Thank you for sharing. Beautiful pic too..

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    Replies
    1. Thank you Rosdi
      Oh, wow... sure is expensive over there. They are not very expensive here and you can find them almost everywhere, but it's always fun to learn to make them yourself :)
      If you cant get hold of any demerara sugar, normal white sugar can also be use in place as most of the recipes out there use caster sugar. I just feel that demerara sugar adds a bit of depth to the taste.
      xoxo

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