Rose Water Gelees recipe

All Recipes World Cuisine Recipes Middle Eastern Turkish

Ingredients

1 teaspoon vegetable oil, or to taste
1 ⅔ cups cold water, divided
7 teaspoons unflavored gelatin
2 ⅓ cups white sugar
3 tablespoons strained fresh lemon juice
4 teaspoons rose water
2 drops red food coloring
1 tablespoon cornstarch, or as needed

Nutrition Info

30.4 calories
carbohydrate: 7.5 g
cholesterol: : -
fat: 0.1 g
fiber: : -
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 0.7 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease an 8-inch square pan with vegetable oil.

  2. Place 2/3 cup water in a small bowl. Sprinkle gelatin on top, let stand until softened, about 15 minutes.

  3. Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat, bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.

  4. Uncover saucepan and attach a candy thermometer to the side, continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat, stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.

  5. Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.

  6. Cut gelled mixture into 1-inch squares. Dust with cornstarch.

Recipe Yield

64 1-inch squares

Recipe Note

This recipe is a lighter, more delicate version of an ancient traditional candy, called lokum or Turkish delight. It's easy to make, keeps well and offers a haunting flavor that makes it an instant favorite. Great for gift giving!

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