Recipe of Lokum

About the Food;

Multi week from now is Kurban Bayramı (Sacrifice Feast) for muslims. In Turkey lokum is one of the traditional sustenances of Bayrams, so I made home made lokum for this Bayram. I made it with raspberry and pistachios. You can use different flavors as showed by your taste. In any case, when doind this, you shouldn’t chage the paces of the fixings.

As opposed to raspberries, you can use strawberries, blackberries or dim mulberries in a comparative aggregate. For orange flavor you can use crush and ground segments of a half orange. You can in like manner use a comparative total for lemon. For rose flavor, 2-3 tablespoons rose water will be okay. For the mastic upgrade you can use two small amounts of mastic, squash them while using.

You can use sustenance concealing to give an undeniably vivacious colourt, yet do you need it for a hand created sustenance? I suspected to such an extent.

A couple of fixings are used twice in the equation, so I thought of them twice in the fixings, it is definitely not a blunder. I moreover created the totals in the preperation each time not to dumbfound when to use which aggregate.Lokum isn’t hard to make, anyway it takes some time. Separate a huge bit of a day to make it effectively. Never dismiss the pot in the foaming stage. It gets more sizzling than percolating water. So be careful about yourself and repulse kids from the kitchen.

Ingridients;

  • 1 tsp lemon juice
  • 2 and ¼ cup sugar
  • 1+ ¼ cup corn starch
  • ½ tsp cream of tartar
  • 500ml water (2 cups)
  • 2 tsp red or pink sustenance concealing, optional

covering:

  • ¾ cup powdered sugar
  • ¼ cup corn starch

filling:

  • ½ cup ground pistachio
  • 1 tsp almond oil for brushing the material

Rules;

  1. Before setting out on the arranging of the blend itself, line two 6×6 inch (approx.) frames or boxes with material paper (or wax paper). All together for the paper to adhere better to the sides, brush carefully with oil. Spread cornstarch at the base of each frame or box fixed with material paper.
  2. Dry dinner the pistachios for a few minutes in a hot skillet. Put in a safe spot and a while later repeat the methodology for the hazelnuts.
  3. Warmth 1 cup of water to the point of bubbling, incorporate the sugar and lemon juice. By then reduce warmth to medium while keeping up a reliable gurgling. A foam should outline. Continue cooking until the sugar mix diminishes and thickens yet before it changes to a caramel concealing (a light concealing is okay).
  4. Watch that the sugar syrup is set up by scratching the base of the skillet with a spatula. The syrup should not cover the base of the skillet back too quickly as it should not be unreasonably liquid.
  5. In a bowl, mix 1¼ cup of corn starch in with 1¼ cup of cold water and blend well to thoroughly separate the cornstarch in the water. By then add this mix to the syrup masterminded beforehand. Decrease warmth to low and blend constantly. The mix will step by step thicken and end up being logically difficult to mix, yet it is basic to prop up at it!
  6. The arranging is readied when it is completely detached from the base of the holder. It can take between an hour and an hour and a half. Segment blend into equal parts.
  7. In the essential, incorporate a tablespoon of orange blossom water, the cooked pistachios and needed concealing and blend well.
  8. In the second, incorporate a tablespoon of rosewater, cooked hazelnuts and needed concealing and mix well.
  9. Hole each blend into the as of late orchestrated structures or boxes and smooth the surface anyway much as could be normal.                                                                                                                     
  10. Spread with aluminum foil (without it being in contact with the player) and license to dry for 24 hours.
  11. Change the blend over and cut into squares with an immense smooth sharp edge. To empower cutting, spread the edge with oil with a brush before each cutting.
  12. In a significant dish, pour the little cups of powdered sugar and cornstarch and mix well. Roll each cut square in this mix once, then again. You can in like manner place the sugar and cornstarch mix in a cooler sack and incorporate the squares of Turkish gets a kick out of little sums and mix well to cover completely.
  13. Turkish delights will remain perfectly fresh for a brief period at room temperature in a metal box (the ones I kept in an impermeable plastic holder got soaked)                                                                   


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