COOKING
First of all, prepare peanuts: fry them and peel them, so when the Turkish delight is ready, you can quickly add them to the mix. The easiest way to do it in the oven: put nuts on a baking tray and brown it at 200 degrees for 10 minutes.
Then we make the sugar syrup. Dissolve sugar in water (0,5 cup) in a saucepan with thick bottom, add half the citric acid (juice).
Put the pot on medium heat, bring to a boil.
Boil the syrup until you get a hard ball of syrup. To get a light lukum, you should boil the syrup on the lowest heat, and to get a caramel effect - on medium heat. This will take about 5 minutes.
To check the readiness of the syrup, we take a little bit of it in a teaspoon and drop it into a glass with cold water. This is the so-called hard ball test. When the syrup cools completely, it should be solid. You can also check it with a cooking thermometer - go for 130 degrees, which is the most reliable way.
Put ready syrup for rahat-lukum aside.
Next mix the starch with water (1.5 cups) and add the other half of the citric acid or juice.
We put the container on a small fire and boil until the mass is very thick and translucent. This is an important point, the consistency of the future dessert depends on it. It took me about 20 minutes, but the time is relative - you may need a little less or more.
Carefully pour the sugar syrup into the starchy paste.
Knead the mixture thoroughly without removing the container from the stove until homogeneous and fluffy.
Cook the mixture, stirring it for 20-25 minutes on very low heat, then add coloring, flavoring and nuts.
Take a rectangular cake tin - we can use a metal tray or a baking tin - covered with clingfilm and greased with a little oil.
Pour the hot rahat-lukum into the mould.
Let the Turkish delight cool for 5-6 hours, or better yet, leave it alone overnight. When the dessert hardens well, it will become like rubber.
Sprinkle the work surface with a mixture of powdered sugar and starch (0.25 cups each), and then spread the ready Turkish delight on it.
Sprinkle powdered sugar and starch on top and cut into 3.5 cm cubes with a sharp knife.
Roll each square well on all sides.
Put rahat-lukum in an airtight container - in this form it can be stored for 2 weeks. But most likely, the dessert will break up much faster. Bon appetit!
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