DessertsDifficulty: easy
Loukoumia (Greek Rose Water Turkish Delight)
Soft, jewel-like starch jellies perfumed with rose water and dusted in icing sugar — the Constantinople confection Greece adopted and perfected.
20
Prep Time
60
Cook Time
12
Servings
Ingredients
Instructions
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1Boil sugar with half the water to 115°C. Mix cornflour, cream of tartar and remaining water into a smooth slurry.
2Pour the slurry into the syrup whisking constantly, and cook 30-40 minutes over low heat, stirring — the mixture turns from cloudy to translucent gold.
3Off the heat add rose water and coloring. Pour into an oiled tin, set 8 hours. Cut cubes, toss in the icing sugar mix.
Chef's Tip
- Cream of tartar prevents the sugar recrystallizing — without it, loukoumia turn gritty in a day.
More tips ↓Show less ↑
- Cooking until translucent, not merely thick, is the doneness test: cloudy means uncooked starch, gluey and raw.
- The cornflour-icing dusting is functional: it stops the cubes welding back into one block.
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