Pistachio and Pomegranate Turkish Delight
- 3.5 cup Pure Pomegranate Juice (about 710 mililiter)
- 1 cup Granulated Sugar
- 1 cup Cornstarch
- 2 tbsp Rose water (Optional)
- 1 cup Desiccated coconut
- 1 cup Pistachios (without shell optional)
- 1 cup Hazelnuts (optional)
- 1
In a saucepan, combine the sugar, corn starch (use a sieve to avoid clumps) and pomegranate juice and hand whisk until fully combined.
- 2
Cook over medium heat, stirring occasionally, until the sugar has dissolved.
- 3
Once the mixture starts to heat up, whisk continuously, until the mixture thickens. The consistency of it should be like cream or thick emollient.
- 4
Take off the heat and add the nuts in the saucepan and stir to fully combine.
- 5
Pour the mixture into a greased 8x8 inch pan and allow it to cool completely. For shorter wait time, place in fridge for 30 minutes.
- 6
Dust a cutting board with desiccated coconut and turn the mixture out onto the board. Cut the mixture into squares and dust with more desiccated coconut.
- 7
It is ready to serve so enjoy with tea of choice :)
- 2