A traditional Turkish confection scented with rose water, made by cooking starch in sweetened water for a long time until it reaches a jelly-like consistency. With its cube-shaped slices coated in powdered sugar, it's a classic treat for teatime.
Boil the sugar, water and lemon juice for a few minutes until thickened.
Dissolve the cornstarch in cold water without lumps; cook over low heat, stirring constantly, until it forms a thick dough-like consistency.
Gradually add the syrup to the starch dough, continuing to cook over low heat while stirring constantly until it becomes translucent and thick; add the rose water in the final minutes. Note: this stage takes a long time and requires constant stirring, if rushed the Turkish delight won't set properly.
Pour the mixture into a pan dusted with starch; let rest at room temperature overnight.
Cut the rested Turkish delight into cubes and coat in powdered sugar and optional desiccated coconut.
Important: Stir the starch mixture continuously and without pausing while cooking; if you stop stirring it will clump and burn at the bottom of the pot, and this cannot be fixed — the mixture will have to be made again from scratch.
If you let the lokum rest in a cool place for at least twelve hours before removing it from the mold and slicing, the cut comes out neater and cleaner.
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