1: sugar 4 cups
2: lemon juice 1 tsp
3: water 1 & 1/2 cup
4: water 3 cups
5: cornstarch 1 cup
6: cream of tartar 1 tsp
7: rose water 2 tbsp
8: red food colour 1/4 tsp
9: pistachios 20 (sliced)
10 :powder sugar 1/2 cup
11 :cornstarch 1/4 cup
12 :cooking oil for greasing the 9 inch pan
1: combine the sugar, lemon juice, 1 & 1/2 cups of water in a heavy-bottomed saucepan. Stir over low heat until the sugar has dissolved, brushing the sugar crystals off the side of the pan with a bristle brush dipped in water.
2: bring the syrup to a boil. Boil to the soft ball stage (240 degrees on a candy thermometer), remove from the stove.
3: In another heavy-bottomed saucepan, mix together cornstarch 1 cup, water 3 cups, cream of tartar mix with a whisk so that they are no lumps.
4: place it on the stove and keep mixing on medium flame, till gets thick like glue.
5: now add the sugar mixture little at a time in this cornstarch thick mixture mix well so that they are no lumps, bring it to a boil and then lower the flame to low and cook till the mixture is pale golden colour. (Stirring is essential during this time.)
6: then mix rose water with food colour and stir it in the thick mixture, add the pistachios mix well.
7: add the mixture in the greased pan, cover with cling film for 8 hours.
8: then mix cornstarch, powder sugar.
9: dust the surface with the powder sugar mixture, place the turkish delight, cut in cubes, and add them in the powder mixture.
10:serve and enjoy.
NOTE: store in air tight box with the powder mixture it will help it from sticking with one another.