I absolutely adore it when my friends bring back Eastern sweets as souvenirs from their overseas travels! These delicate, soft, slightly chewy, aromatic, and sweet cubes, dusted with powdered sugar.
“Rahat Lokum” translates from Turkish as “comfortable pieces.” There are countless variations and names for this treat, depending on the additions and the shape of the finished product. This edition suggests making fruity Rahat Lokum with nuts—a treat worthy of a sultan!
INGREDIENTS
- 1 cup cornstarch (cornflour)
- 1 cup sugar
- 1 cup juicy, pitted berries or fruits (strawberries, raspberries, plums, apricots)
- 2 cups water
- 100 g (about 1 cup) peeled nuts
- a pinch of vanilla sugar
- 1 cup powdered sugar
INSTRUCTIONS
- Blend the fruits in a blender.
- Mix regular and vanilla sugar with 1/3 of the fruit puree and 1 cup of water, then simmer over medium heat (5–7 minutes after boiling).
- Mix the remaining puree with cornstarch and 1 cup of water, then slowly pour into the boiling sweet mixture. Stir and cook for 2–3 minutes until thickened. You can replace cornstarch with potato starch, but in that case, the cubes may be less firm.
- Remove from heat, add the nuts, and mix.
- Line a rectangular mold with plastic wrap, pour the mixture into it, and spread it evenly. The layer’s height should not exceed 2 centimeters. After solidifying (approximately 8 hours), take the lokum out of the mold with the wrap, and cut it into cubes. Coat each piece in powdered sugar and cornstarch.
- With minimal ingredients, it turned out so delicious! Some believe that lokum becomes especially tasty after a week of aging, but I fear it won’t last that long for most people… This nutty dessert is loved by everyone.
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