I have a weakness for rose-flavored Turkish delight when I want a very simple dessert, without an oven, but with a real confectionery technique behind it.
The principle is almost magical: a sugar syrup is cooked, starch is added, and this translucent, pliable paste is obtained, which can be cut into small cubes. The rose scent arrives at the end, like a wink, to preserve its freshness.
What I like about this traditional Turkish delight recipe is that it doesn't require complicated ingredients: sugar, water, cornflour, a little lemon juice (to prevent the sugar from recrystallizing), and rose water.
Success depends mainly on two things: gentle cooking while stirring (it thickens then becomes elastic), and a short setting time to be able to cut cleanly.
For a touch of everyday cooking, I add a few seasonal raspberries to the dish before pouring in the batter: they bring a subtle acidity and a lovely fruity note that pairs beautifully with the rose, without changing the recipe. You can leave them whole or just lightly crush them.
From a nutritional standpoint, it's a confectionery: it's mostly sugar. The advantage is that the portions are small, and the pleasure comes largely from the flavor and texture, not from a large quantity.
If you enjoy tea-flavored sweets, these rose-flavored Turkish delights are perfect alongside black tea or mint infusion.
Rose-flavored Turkish delight
4
people17
minutes38
minutes534
kcal55
minutesA recipe for soft Turkish delight, flavored with rosewater, rolled in a cloud of icing sugar and cornstarch. Tender texture, clean cut, and that subtle floral taste that lingers on the palate.
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Ingredients
300 g of caster sugar
220 ml of water
1 tablespoon of lemon juice
90g of cornstarch (Maizena)
1 pinch of salt
1 tablespoon of rose water
60g of fresh raspberries
60g of icing sugar
20g of cornstarch (for coating)
Preparation steps
- Prepare the tin: Line a small square dish (approx. 18 x 18 cm) with baking paper. In a bowl, mix 20g of cornflour with 60g of icing sugar. Sprinkle 1 to 2 tablespoons of this mixture over the base of the dish.
- Distribute the raspberries in the dish. Leave them whole or crush them very lightly with a fork to release some juice, without making a puree.
- Prepare the syrup: In a saucepan, combine 300g of sugar, 220ml of water, and the lemon juice. Bring to a boil, stirring briefly at first to dissolve the sugar, then remove from heat. Simmer for 6 minutes.
- While the syrup is heating, dissolve 90g of cornflour in 180ml of cold water (take some from your supply if necessary; the important thing is to have a smooth mixture without lumps). Add a pinch of salt.
- Reduce the heat under the syrup to a gentle simmer. Pour in the cornstarch mixture in a thin stream while whisking vigorously. The mixture will thicken suddenly: at this point, switch to a spatula (it's easier).
- Cook the dough for 26 minutes over low heat, stirring very regularly (almost constantly). It should become shiny, very thick and slightly translucent, and occasionally pull away from the sides of the pan.
- Remove from heat and add the rose water. Mix for 20 seconds, just to incorporate it well.
- Pour immediately into the dish, over the raspberries. Smooth the surface with a lightly oiled or moistened spatula.
- Let it set for 10 minutes at room temperature (not in the fridge, it might become soggy). Sprinkle the top with a little of the icing sugar/cornstarch mixture.
- Remove from the mold by lifting the paper. Cut into cubes with a large, lightly oiled knife. Roll each cube in the icing sugar/cornstarch mixture to coat it well.
📊 Nutritional Information
1 serving (approx. 155g)
| Nutrient | Value |
|---|---|
| Calories | 534 kcal |
| Proteins | 0.6g |
| Carbohydrates | 133.3g |
| including sugars | 95.7g |
| Lipids | 0.2g |
| including saturated fatty acids | 0.0g |
| Fibers | 1.3g |
| Sodium | 75mg |
| Vitamins | |
| Vitamin C | 9% AJR |
| Vitamin K | 6% AJR |
| Vitamin E | 2% AJR |
| Minerals | |
| Potassium | 4% AJR |
| Magnesium | 2% AJR |
| Iron | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: Keep them in an airtight container at room temperature, separating them with a little of the icing sugar/cornstarch mixture. Avoid the refrigerator, which makes them sticky.
💡 Chef's Tips
If your Turkish delight sticks too much when you cut it, it's often undercooked: return the mixture to the saucepan and cook for 4 to 6 minutes over low heat, stirring constantly, then pour it out again. For a distinct rose flavor, add the rosewater off the heat, otherwise it will evaporate.
🔄 Variations
- Without fruit: remove the raspberries and keep the recipe strictly classic pink.
- For a more floral touch: add 1/2 teaspoon of dried (edible) rose petals to the coating of the Turkish delight.
Great recipe! One more little tip: lightly grease the mold with a neutral oil before pouring in the mixture; it really makes unmolding easier and prevents the cubes from getting damaged. It makes all the difference!
Excellent tip, thank you! I agree, a light neutral oil really does prevent disasters when unmolding!
This reminds me of the real Turkish delight I used to buy at a Turkish grocery store in Marseille—incomparable to the store-bought versions! I'm going to try this homemade recipe, especially with the lemon trick to prevent recrystallization. Thank you!
Marseille has some real culinary gems! Lemon really makes all the difference, good luck with your recipe!
Great article! It reminds me of my grandmother who used to bring them back from the market every Sunday. I never thought I could make them myself at home. I'm going to try it this weekend!
That's such a touching memory! Good luck with the recipe, I hope it brings back those wonderful memories!
Great recipe! I would just add that it is important to line the mold with lightly oiled cling film before pouring in the mixture, it really makes unmolding easier without damaging the cubes.
Excellent tip for unmolding! I was thinking of using baking paper, but oiled film seems more effective.
Great article! Next time my nephews come for the holidays, I'll make these rose-flavored Turkish delights myself instead of buying store-bought ones. With just cornstarch and rosewater, it seems totally doable!
Great idea! Remember to sift the cornstarch well to avoid lumps, your nephews will love it!
Great recipe, I really want to try it this weekend! Can we substitute potato starch for cornstarch if that's all we have at home?
Yes, it works very well! Just use a little less potato starch. Happy cooking!
Great recipe, thank you! But be careful about the quality of the rose water: some cheap versions contain artificial flavorings that give it a rather unpleasant chemical taste. It's better to invest in pure, natural rose water!
Great recipe, I'm keen to try it this weekend! Is supermarket rosewater suitable, or is it better to use the kind sold in Middle Eastern grocery stores for a more authentic scent?
Without a doubt, the oriental grocery store!
This reminds me of the Turkish delight I always bring back from the Grand Bazaar in Istanbul! But honestly, with this homemade recipe, the rose scent seems even more delicate and fresh. I'll try it this weekend!