A light and delicate version of Turkish delight! These rose water jellies have a memorable flavour and make a great gift.
3 people made this
1 teaspoon vegetable oil, or to taste
400ml cold water, divided
15g gelatine powder
465g caster sugar
3 tablespoons strained fresh lemon juice
4 teaspoons rose water
2 drops red food colouring
1 tablespoon cornflour, or as needed
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Method Prep:10min › Cook:13min › Extra time:12hr15min › Ready in:12hr38min
Grease an 20cm square tin with vegetable oil.
Place 160ml water in a small bowl. Sprinkle gelatine powder on top; let stand until softened, about 15 minutes.
Combine remaining 240ml water, sugar and lemon juice in a saucepan over medium heat; bring to the boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
Uncover saucepan and attach a thermometer to the side; continue cooking syrup until the temperature reaches 114 C (238 F), about 5 minutes. Remove from heat; stir in gelatine mixture carefully until completely dissolved. Mix in rose water and red food colouring.
Pour syrup into the greased tin. Let stand at room temperature until gelled or thickened, about 4 hours. Cover with cling film and chill, 8 hours to overnight.
Slice jelly into squares. Dust with cornflour.
Rose water is available in larger supermarkets and in Middle Eastern grocery stores.