SAEDNEWS: How to Make Rahat al-Halqum (Turkish Delight), Also Known as Baslogh or Narmak
According to Saednews, Turkish delight, also known as Lokum, is a delicious traditional sweet made with sugar and starch gel. Served with a cup of tea, it makes a wonderful afternoon treat or a delightful dessert during Ramadan. Its soft texture and sweet flavor create a memorable taste experience.
Sugar: 250 grams (about 1 cup)
Water: 750 ml (3 cups)
Cornstarch: 100 grams (about ½ cup)
Vanilla extract: ¼ teaspoon
Lemon juice: 1 teaspoon
Wheat flour: As needed for dusting the mold
Food coloring: As needed
Desiccated coconut: Enough for decoration
Add 1 cup of cold water to the starch and mix well until completely dissolved.
Do not use hot water at this stage, as it will cause the starch to form lumps and prevent it from dissolving properly.
Once the starch has dissolved completely, add food coloring and mix well. You can also use brewed saffron instead of food coloring for a natural color and aroma.
The amount of coloring depends on the type and strength of the color you use, so add it gradually until you achieve your preferred shade.
Add the remaining 2 cups of water to the sugar and stir well. Place it over heat until the sugar completely dissolves.
Dust your chosen mold or tray with wheat flour.
The mold does not need to be a special baking mold. A flat tray or any container with a height of about 1–2 cm can be used. If you prefer, you can lightly grease the container with oil before dusting it with flour.
After the sugar has dissolved, slowly add the starch mixture and stir continuously.
This step is very important. Continue stirring over medium heat until the mixture thickens and starts to separate from the sides of the pot.
The texture should be soft enough to melt slightly in the mouth while still having a chewy consistency. Once it reaches this stage, add vanilla and lemon juice, then turn off the heat.
Pour the prepared mixture into the flour-dusted mold. Sprinkle coconut powder over the surface.
Place it in the refrigerator until it becomes firm and sets completely.
Remove the Turkish delight from the refrigerator and cut it into square pieces or use cookie cutters to create different shapes.
For decoration, you can use crushed pistachios, almonds, or walnuts instead of coconut powder, depending on your preference.
Always dissolve the starch in cold water first. Using hot water will create lumps.
The mixture is ready when it separates from the pot and becomes thick. The final texture should be chewy, not completely melt-in-the-mouth.
Add vanilla and lemon juice at the end of cooking, just before turning off the heat, to preserve their aroma.
Before dusting the mold with flour, lightly grease it with oil first. This helps prevent sticking and makes removal easier.
Enjoy this simple homemade Turkish delight with tea, coffee, or as a sweet treat for special occasions.
