About Lokum Recipe: Lokum are succulent, sugary cubes. Traditionally, lokum is flavored with rose water, lemon, bergamot orange, mastic, or mint, but the Turkish favorite remains a lokum of plain jelly combined with pistachios.
Ingredients Of Lokum
25 g icing sugar
100 g cornstarch (divided: 25 g + 75 g)
700 g caster sugar
juice of 1 lemon
500 ml water (divided: 400 ml + 100 ml)
3 tbsp powdered gelatin
red or pink coloring, optional
2 tbsp rose water
How to Make Lokum
Start by lining an 8x8-inch baking tin with plastic wrap.
2 Sift 25 g of cornstarch and icing sugar into a small bowl and combine. Use some of this mixture to dust the base and the sides of the baking tin.
3 Heat caster sugar, lemon juice and water in a large pan over low heat, but do not allow them to boil.
4 In a separate bowl, combine 100 ml of cold water with the remaining 75 g of cornstarch. Add this mixture to the sugar syrup from the previous step.
5 Add powdered gelatin gradually and whisk until you get a smooth, lump-free mixture.
6 Place the pan over high heat until it boils. Reduce the heat to medium and cook for another 20 minutes, whisking constantly, until the mixture thickens and becomes pale yellow in color.
7 Set the rahat lokum mixture aside. If you wish to make colored rahat lokum, add a few drops of food coloring and let the mixture rest for 5 minutes. Finally, add rose water.
8 Pour the mixture into the baking tin and let it sit overnight in a cool place.
9 The next day, dust the working surface with cornstarch and icing sugar mixture. Remove rahat lokum from the baking tin, cut it into cubes and coat with cornstarch and icing sugar mixture.
10 Serve immediately with Turkish coffee, or keep at cool room temperature for up to one month.