Classic Bulgarian Turkish delight. This recipe turns out very soft Turkish delight.
|Cooking time 40 minutes||Number of servings 3|
Measured products. Everything except the citric acid ,combine. Stir the starch until dissolved. To cook better in a non-stick pan.
It becomes very tasty if to add to the mix finely chopped nuts.
Prepare a form that will pour delight to cool. It can be deep and not too big baking pan (I used silicon form). The bottom of the form, sprinkle generously with powdered sugar. (photo sprinkled a little, later paid for it).
The mixture is placed on a medium heat and stir with a wooden spoon.
When it becomes more transparent and thicker, like jelly or Wallpaper glue (see photo), add lemon acid on a knife tip, flavoring and coloring (if desired) and continue to mix.
The mixture is ready when it becomes very thick, will keep good form and hard to fall out of the spoon (see photo). It will be difficult to interrupt. Here I have a mixture of added dye, such because of orange. You can still test this way: thumb and fingers immersed in cold water, to take them a little bit of the cooled mixture with a spoon. It should not stick to the fingers.
Remove from the heat and quickly (it starts to solidify) is poured into the pan. Even out top with spatula.
When the mixture has cooled completely, cut into squares and dip them in powdered sugar or coconut crumbs.
For easier cutting, rinse the knife in ice water, shake drops well and then slice.
Our Turkish delight is ready! It turned out to be thin, since the radius forms were great. Using a larger number of ingredients or a smaller shape can be done cubes.
It was a classic Bulgarian recipe of Turkish delight. Often it is added also rose water, which is famous for this country, orange or lemon juice.