Raha (Lokum) Recipe

Rosewater Raha (Lokum) Recipe

Ingredients

Sugar syrup:

Sugar: 800 grams.


Water: 200 grams.


Tartaric acid: 1/8 teaspoon or a pinch using your thumb, index and middle finger. It can be substituted with citric acid.


 

Lokum:

Water: 600 grams.


Cornstarch: 100 grams.


Tartaric acid: 1/8 teaspoon or a pinch using your thumb, index and middle finger.


Rosewater: 15 grams.


Pistachios: 200 grams. (Optional)


Sugar-cornstarch mixture: 2 parts cornstarch and 1 part powder sugar.


 

Method

Sugar Syrup:
  1. Cook the sugar syrup, the 200 grams of water, and the tartaric acid to 126°C or until the syrup forms a hard ball when dipped in cold water.
  2. Remove from heat and set aside and leave undisturbed.
Lokum:
  1. Mix the 600 grams of water, cornstarch, and tartaric acid in a saucepan. Cook the mixture while stirring constantly until it starts boiling. Continue boiling while stirring constantly for 3 minutes.
  2. Pour the hot sugar syrup into the starch mixture whisking constantly. Keep the saucepan on low heat.
  3. Bring to a low boil over low heat while whisking constantly.
  4. Cook on over low heat for around 25 minutes.
  5. Remove from the heat and stir in the rosewater, food coloring, and the optional pistachios.
  6. Pour into a 20x20cm frame or tray, with an oiled parchment paper. Spread the lokum evenly.
  7. Place a second oiled parchment paper on top and allow it to set overnight.
  8. Remove the parchment sheets from the lokum and dust with the sugar–cornstarch mixture.
  9. Cut into cubes and dust the individual pieces in the sugar–cornstarch mixture.

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