👨‍🍳 Instructions

1. 1

   Prepare the sugar syrup: In a medium saucepan, combine the granulated sugar, 300ml of water, and cream of tartar (if using). Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a boil, then reduce heat to low and let it simmer gently, uncovered, for about 30 minutes, or until it reaches the soft-ball stage (around 115°C / 239°F). You can test this by dropping a small amount into cold water; it should form a soft, pliable ball. Remove from heat and let it cool slightly.

   ⏱️ 30 minutes
2. 2

   Make the cornstarch paste: In a separate, heavy-bottomed saucepan, whisk together the cornstarch and the remaining 200ml of water until completely smooth, ensuring there are no lumps. Place this saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula. The mixture will gradually thicken. Continue to cook and stir vigorously for about 45-60 minutes. The mixture should become very thick, translucent, and start to pull away from the sides of the pan, resembling a very stiff pudding. This slow cooking is crucial for developing the chewy texture and preventing a raw cornstarch taste.

   ⏱️ 1 hour
3. 3

   Combine and cook: Gradually pour the slightly cooled sugar syrup into the thickened cornstarch mixture, whisking continuously to incorporate it smoothly. Once combined, return the saucepan to medium-low heat. Cook, stirring constantly and vigorously, for another 15-20 minutes. The mixture should become even thicker and gain a glossy sheen. Stir in the rose water and chopped pistachios, mixing until evenly distributed.

   ⏱️ 20 minutes
4. 4

   Set and chill: Lightly grease a square baking pan (approximately 20x20 cm or 8x8 inches) or line it with parchment paper. Pour the hot lokum mixture into the prepared pan, spreading it evenly with a greased spatula. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for about 1-2 hours, then transfer to the refrigerator to set completely for at least 10-12 hours, or preferably overnight.

   ⏱️ 10-12 hours
5. 5

   Cut and coat: Once fully set, dust a clean work surface generously with powdered sugar. Invert the block of lokum onto the powdered sugar. Dust the top and sides of the lokum with more powdered sugar. Using a sharp, lightly oiled knife or a pizza cutter, cut the lokum into small, bite-sized cubes (about 2-3 cm or 1 inch). Toss the cubes in the remaining powdered sugar to coat all sides, ensuring they don't stick together. Store in an airtight container at room temperature, with layers separated by parchment paper, for up to a week.

   ⏱️ 15 minutes