How to Make TURKISH DELIGHT at Home WITHOUT COLOR | Authentic Lokum Recipe Easy Tutorial

rosewater

💰Cheaper: orange blossom water

Orange blossom water offers a similar floral flavor.

sugar

🥗Healthier: honey

Honey adds natural sweetness and flavor.

cornstarch

💰Cheaper: arrowroot powder

Arrowroot powder is a suitable thickening agent.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds or dried fruit can provide texture without allergens.

Wash and peel 500 grams of carrots.

Cut the carrots into equal-sized pieces.

Place the carrots in a pressure cooker and add 1/2 cup of water.

Close the lid and cook for 2 whistles.

After cooking, release the pressure and open the cooker.

Strain the carrots using a strainer.

Transfer the cooked carrots to another bowl and mash them until they form a smooth paste without chunks.

In a low flame, heat a kadhai (wok) and add the mashed carrot paste.

Cook the carrot paste for 2 minutes.

Add 1/2 cup of sugar to the carrot paste and mix well.

In a separate bowl, mix 3 tablespoons of corn flour with the drained carrot water until smooth.

Add the corn flour mixture to the carrot paste and stir continuously for 4-5 minutes until the mixture thickens and becomes translucent.

Once thickened, turn off the gas and let the mixture cool to room temperature.

Transfer the cooled mixture into a mold or tray without greasing it.

Set the mixture evenly in the tray using a spoon.

Cover the tray with foil paper.

Refrigerate for 4-5 hours.

After 5 hours, remove from the fridge and take off the foil paper.

Invert the mold and tap lightly to release the Turkish delight.

Garnish with grated coconut on top and cut into equal-sized pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens