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A very simple recipe for a Turkish orange dessert that you can make right in your own kitchen. You will get sweet, chewy, citrusy sweets that are perfect for an evening tea party or as a gift. Try making this Rahat Lokum today and feel the taste of Turkey in every bite!
First take 3 oranges and squeeze out the juice. Then strain it to remove the pulp and end up with a smoother lokum.
I prefer to use freshly squeezed juice, but you can get packaged juice if you like.
Prepare the mould in which the rakhat lokum will cool. Place a piece of cling film in the mould and grease it with vegetable oil to prevent the lokum from sticking.
Make the sugar syrup. Mix the sugar, water and citric acid in a saucepan (the sugar should dissolve). Place over a medium heat and bring to the boil. When the mixture comes to the boil, increase the heat to 130°C. Then remove from the heat.
This took me about 15 minutes. I recommend using a candy thermometer. If you don't have one, you can test the readiness of the syrup in a glass of cold water. To do this, drop a few drops of syrup into the cold water. If the syrup rolls into a ball, it is ready.
Mix the cornstarch and 600 ml of liquid (~2&1/3 of cup) in a saucepan or heavy-bottomed saucepan. I used 400 ml of juice and 200 ml of water. Whisk until smooth, without lumps.
Place over a low heat. Bring to the boil, stirring constantly with a whisk. The mixture will lump at first, then become more homogeneous and darker. This can take up to 10 minutes.
Increase the heat to over medium-high. Continue to cook, stirring constantly, for a further 1 to 1.5 minutes.
Reduce the heat to low and begin adding the syrup in batches (divide into 3-4 batches). Whisk vigorously after each addition of syrup.
Use a silicone spatula instead of a whisk and increase the heat to above medium. Cook for 20-25 minutes, stirring constantly with the spatula. Eventually the mixture should reduce in volume and become thick and creamy.
After 20-25 minutes, quickly pour the mixture into the mould. Wrap the mixture in cling film and use a spoon or spatula to spread it over the mould. Leave the mixture to cool completely at room temperature (about 5 hours, you can leave it overnight).
When the lokum has cooled, transfer to a chopping board and cut into small pieces with a knife. In a separate bowl, mix the icing sugar and cornstarch 1:1. Dip each piece in this mixture. Now rahat lokum is ready, enjoy!
Here are some tips to help you make the best Rahat Loukoum possible:
Remember that making the perfect rahat lokum takes some practice and experience (to get the right texture and flavour). Be patient and enjoy the process of making this delicious Turkish treat.
Under ideal storage conditions, this dessert can be kept for several weeks:
If you want to give lokum as a small gift, simply wrap individual pieces in wax paper and place them in a decorative box or jar. It makes a great homemade gift!
Lokum and rahat lokum are the same thing. They are just called different names in different countries. In Turkey, the more common name is «lokum», and in other countries, especially in Arabic-speaking countries, it is «rahat lokum». In English-speaking countries, it is often called «Turkish delight».
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