Pistachio Lokum

Instructions

1. Step 1

   Line the baking pan with parchment paper and lightly grease the paper and exposed sides with the neutral oil.

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: parchment paper, Square Baking Pan

2. Step 2

   Mix ½ cup of the cornstarch with all the powdered sugar. Sift about half over the prepared pan and reserve the remainder for coating.

   Ingredients used: 60.0 gr Cornstarch, 60.0 gr Powdered Sugar

   Cookware: fine mesh sieve, mixing bowl, Square Baking Pan

3. Step 3

   Combine the granulated sugar, 1 cup (240 ml) of the water, and the lemon juice in the saucepan. Bring to a boil over medium heat without stirring, then cook until the syrup reaches 115°C.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 240.0 ml Water

   Cookware: Candy Thermometer, saucepan

4. Step 4

   Whisk the remaining 1 cup (120 gr) of cornstarch, the remaining 1 ½ cup (360 ml) of water, and the cream of tartar in the heavy-bottomed pot until completely smooth.

   Ingredients used: 120.0 gr Cornstarch, 2.0 gr Cream Of Tartar, 360.0 ml Water

   Cookware: heavy-bottomed pot, whisk

5. Step 5

   Cook the cornstarch mixture over medium heat, whisking constantly, until it becomes very thick and translucent.

   Timer: 5 min (fixed)

   Cookware: heavy-bottomed pot, whisk

6. Step 6

   Slowly pour the hot syrup into the thickened cornstarch mixture while whisking. Reduce to low heat and cook, stirring frequently, until deep golden, glossy, and elastic enough to pull away from the pot.

   Timer: 50 min (fixed)

   Cookware: heavy-bottomed pot, saucepan, Silicone spatula, whisk

7. Step 7

   Remove the pot from the heat and thoroughly fold in the rose water and pistachios.

   Ingredients used: 120.0 gr Pistachio, 15.0 ml Rose Water

   Cookware: heavy-bottomed pot, Silicone spatula

8. Step 8

   Transfer the hot lokum mixture to the prepared pan and spread it evenly into the corners.

   Cookware: heavy-bottomed pot, Silicone spatula, Square Baking Pan

9. Step 9

   Leave the lokum uncovered at room temperature until completely cool and firmly set.

   Timer: 480 min (fixed)

   Cookware: Square Baking Pan

10. Step 10

    Unmold the lokum onto a cutting board, remove the parchment, and cut it into about 36 pieces. Toss every piece in the reserved coating mixture and shake off the excess.

    Cookware: cutting board, knife, mixing bowl