Homemade Pistachio Turkish Delight Recipe

I absolutely love this recipe because it brings back nostalgic vibes of sharing sweet treats with friends, and the pistachio and rose water combo is a delightful twist that feels like I’m indulging in something truly gourmet. Plus, making it from scratch adds a fun challenge to my usual kitchen adventures, and the end result is so worth it!

Creating sweet treats is my passion, and there’s nothing quite like the Homemade Pistachio Turkish Delight I make. This recipe starts with 4 cups of granulated sugar blended with 1 cup of cornstarch and water, whipped to stomachable consistency, and saffron is added to the mixing bowl.

Using 1 cup of unsalted shelled pistachios, my next batch of work was a thin, even mix between the color and the components, and most importantly, within the flavor. Using 1 teaspoon of salt during the slight toasting of the nuts helps bring out even more pistachio flavor.

Homemade Pistachio Turkish Delight Recipe Ingredients

• Granulated Sugar: Primary sweetener, adds irresistible sweetness and texture.
• Cornstarch: Acts as a thickener, creating the signature chewy texture.
• Lemon Juice: Provides a hint of tartness, balancing the sweet flavors.
• Pistachios: Adds protein, healthy fats, and a delightful nutty flavor.
• Rose Water: Infuses a delicate floral aroma, traditional to Turkish Delight.
• Cream of Tartar: Helps stabilize sugar, ensuring a smooth consistency.

Homemade Pistachio Turkish Delight Recipe Ingredient Quantities

• 4 cups granulated sugar
• 1 cup cornstarch
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon cream of tartar
• 1 cup unsalted shelled pistachios
• 1 tablespoon rose water
• A few drops of green food coloring (optional)
• Powdered sugar, for dusting
• Cornstarch, for dusting

How to Make this Homemade Pistachio Turkish Delight Recipe

1. Prepare an 8-inch square baking dish by greasing it and lining it with parchment paper. Lightly dust the dish with a mix of powdered sugar and cornstarch.

2. In a big saucepan, mix together the white sugar, 1/2 cup water, and the juice of 1 lemon. Stir the mixture over medium heat until the sugar is completely dissolved, then turn up the heat and bring to a boil. Using a candy thermometer, monitor the temperature. Cook the syrup until it reaches 240°F (115°C).

3. In another saucepan, meanwhile, blend the rest of the water (1/2 cup), cornstarch, and cream of tartar. Use a whisk and medium heat to do this. Stir all the time until the mixture becomes a thick paste.

4. With great care, the hot sugar syrup is to be poured into the cornstarch mixture. This will happen while there is constant whisking to prevent the formation of any lumps. The mixture will, by this time, be very close to being a soft mass of marshmallow.

5. Reduce the heat to low and make sure the mixture cooks undisturbed for about 45 minutes, until it has thickened considerably and has the color of dark amber.

6. Incorporate the pistachios, rose water, and a few drops of green food coloring, if you wish, to create an even color throughout the dish. Make sure to mix it really well until the pistachios are evenly distributed.

7. Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Let it sit at room temperature, uncovered, for a minimum of 4 hours or, preferably, overnight, until it is set.

8. When ready, set a generous layer of the mix of the powdered sugar and cornstarch over a clean surface and pour the Turkish delight out.

9. Take a sharp knife and coat it with a cornstarch mixture. Use the knife to cut the candy into small cubes.

10. Toss every part into the mix of powdered sugar and cornstarch. When you are done, make sure that they are all well-coated and stick-free. Store in an airtight container, with layers of parchment paper between the sections.

Homemade Pistachio Turkish Delight Recipe Equipment Needed

1. 8-inch square baking dish
2. Parchment paper
3. Pastry brush (for greasing)
4. Mixing bowls
5. Measuring cups and spoons
6. Big saucepan
7. Wooden spoon or spatula (for stirring)
8. Candy thermometer
9. A second saucepan
10. Whisk
11. Sharp knife
12. Clean surface for working with the candy
13. Airtight container (for storing)
14. Powdered sugar sifter or sieve (optional)

FAQ

• What is the purpose of adding lemon juice to the recipe?The addition of lemon juice provides a slight tang and improves the stability of the candy so that it sets properly.
• Can I substitute rose water with another flavoring?Certainly, you can substitute orange blossom water or vanilla extract for a different flavor dimension.
• Is it necessary to use cream of tartar?If you’re in a bind, you can replace cream of tartar with lemon juice to help give the Turkish Delight its chewy texture and keep it from crystallizing. But it might change the flavor somewhat.
• Do I need to use green food coloring?The food coloring has no necessary function. It is used strictly for aesthetic purposes to make the Turkish Delight green.
• How do I store homemade Turkish Delight?An airtight container is the best storage option for the delight, but the next best thing is a box or carton that can be made airtight. When you serve the delight, use a pair of tongs to safely nab a piece from the container. It is best to store all kinds of chemical candies at room temperature.
• Can I use salted pistachios?To keep Turkish Delight tasting sweet, it is better to use unsalted pistachios. If using salted pistachios, then adjust the other flavors to compensate.

Homemade Pistachio Turkish Delight Recipe Substitutions and Variations

Caster sugar can be used in place of granulated sugar to achieve a smoother result. However, if you only have granulated sugar on hand, don’t fret! You can easily grind it in a blender or food processor until it reaches the consistency of caster sugar.
Orange blossom water can be used instead of rose water when a recipe calls for it. The switch results in a lovely, floral flavor profile.
For a different nutty taste, you can substitute unsalted shelled pistachios with chopped almonds.
You can substitute lime juice for lemon juice if you want to give a dish a slightly different citrus note. This alternate citrus can work quite well in some recipes, particularly those that are already playing up a lime flavor. When you think about it, this isn’t too surprising: Mexican foods use limes just as much as they use lemons, and their citrusy flavors are pretty similar. They might even be a little closer than you would expect. Where limes and lemons differ more significantly is when it comes to how tart they are. Limes aren’t necessarily lofting that much flavor on top of a dish. They’re just boasting quite a bit of acidity.
Lemon juice or white vinegar can be used in equal amounts as a stabilizing agent, in place of cream of tartar.

Pro Tips

1. Even Heat Control: When cooking sugar syrup to 240°F (115°C), maintain even heat to prevent caramelization. Use a candy thermometer to monitor the temperature closely and avoid stirring the syrup once boiling to prevent crystallization.