SAEDNEWS: Lokum is one of the traditional and authentic sweets of Turkey, and it is similar to Iran’s “Masghati.” The preparation method of this delicious sweet is so easy that you can make it before a party.
According to Saednews, Turkish lokum, also known as pasha lokum, lokma, or rahat al-halqum, is a traditional Turkish sweet. It is similar to Iranian masghati and is prepared using comparable ingredients.
If you enjoy this Turkish dessert, follow this recipe to learn how to make ginger and pistachio lokum at home, along with storage tips.
Starch: 1 cup
Sugar: 1.5 cups
Ginger powder: 1 tablespoon
Gelatin powder: 2 tablespoons
Vanilla: 1/4 teaspoon
Butter: 1 tablespoon
Saffron (brewed): 1 tablespoon
Pistachio kernels: 1 tablespoon
Water (as needed for mixing gelatin and starch)
First, sift the starch and ginger powder into a suitable pan and mix well.
Add 2.5 cups of water to the starch and ginger mixture and stir until fully dissolved and smooth.
Add vanilla and mix again.
In a separate bowl, dissolve gelatin in 1/3 cup of water and set it aside.
Place the pan containing the starch mixture over low heat and stir continuously with a wooden spoon until it gradually thickens to a porridge-like consistency.
Once the mixture thickens, add sugar and slightly increase the heat. Stir until the sugar is completely dissolved.
Add brewed saffron and mix until the color becomes uniform.
When the mixture becomes thicker and more cohesive, add the dissolved gelatin and mix well. Then add the butter.
Continue stirring until the mixture becomes fully firm, elastic, and well-set.
Finally, add pistachios and turn off the heat. Mix well so the nuts are evenly distributed.
Pour the mixture into a rectangular or square mold lined with plastic wrap and lightly greased. Smooth the surface with a spoon.
Refrigerate for 3 to 4 hours until fully set.
Remove from the refrigerator, sprinkle powdered sugar or shredded coconut on the surface, then cut into desired pieces.
The entire cooking and mixing process takes about 40 to 45 minutes.
To reduce moisture, you can coat the pieces in plain flour or powdered sugar.
Store lokum in an airtight container at room temperature for up to one week.
For extra flavor, add half a cup of rose water after the sugar has dissolved and the mixture begins to thicken.
You can replace butter with vegetable oil if preferred.
For fruit-flavored lokum, use flavored gelatin powders.
For chocolate lokum, mix 4–5 tablespoons of cocoa powder with the sugar before adding it to the mixture.
