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Authentic Rahat Lokum Recipe
Istanbul, Turkiye
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
One of the hallmarks of Turkish cuisine, rahat lokum — also known as lokum or Turkish delight — is a delicate, jelly-like dessert which comes in a variety of colors and flavors. It is usually shaped into bite-sized cubes, although it can be rolled and cut into slices, or shaped into small balls. Typically, rahat lokum is prepared by combining cornstarch, water, sugar, and lemon juice in a cooking pot and bringing them to a boil, after which the heat is reduced to low, and the mixture is stirred constantly until it thickens. Then, the lokum mixture is removed from heat and enriched with flavorings, food colorings, and additions. Flavorings typically include rose water, orange blossom water or fruit juice and are mandatory. On the other hand, using food coloring and additional ingredients such as nuts and fruit is completely optional. The rahat lokum mixture is poured into a baking pan lined with plastic wrap and left to thicken completely. Finally, ... Read more
Pair with
Cooking tips
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sweeteners
Refined sugar is the most common option for modern rahat lokum. Traditional recipes used honey or pekmez (grape molasses), which has a more intensive taste and may overshadow the subtle flavorings such as rose water. In some recipes, sugar may partially be replaced with glucose syrup. -
thickening ingredients
A fine white powder derived from corn grain, cornstarch (also known as cornflour in the UK) is the basic thickening ingredient for rahat lokum which gives this dessert its jelly-like, chewy texture. Some recipes suggest using powdered gelatin — either with cornstarch or instead of it — but some rahat lokum purists believe only corn starch should be used. Another traditional ingredient, which may be ... Read more -
flavorings
Typically, rahat lokum is flavored with rose water which is added to the mixture at the very end of cooking. Lemon juice, on the other hand, is added at the beginning since it has a double purpose: it gives rahat lokum a gentle, refreshing flavor, but it also prevents sugar from crystallizing during cooking, which can also be achieved by using cream of tartar. When it comes to flavorings, other options ... Read more -
colorings
To give your rahat lokum the desired color, use liquid food coloring and add it at the very end of cooking. Adjust the amount to your preference to get lightly or brightly colored lokum. Powdered food coloring is not the best option since it may not dissolve properly, which will give rahat lokum an uneven hue. -
additions
When it comes to ingredients which can be added to rahat lokum — anything goes. Pistachios, hazelnuts, pine nuts, almonds, and walnuts will provide crunchiness, but you can also use dried fruit such as figs, dates, and sultanas, or, if you prefer smooth rahat lokum, omit them completely. -
finishings
Typically, rahat lokum is rolled into a mixture of cornstarch and icing sugar which prevents individual portions from sticking. Alternatively, you can use chopped nuts such as almonds, pistachios or hazelnuts, sesame seeds, desiccated coconut, or candied flower petals. -
cooking
In the 19th century, a French traveler and writer Pretextat-Lecomte observed the making of rahat lokum and wrote that the mixture should be cooked for two hours over low heat while being stirred in the same direction and without interruption. In most modern recipes, the desired texture is achieved in under half an hour, but the mixture should still be cooked over low heat and stirred frequently. -
shaping
To make traditional, square-shaped rahat lokum, line a square or a rectangular baking pan with plastic foil. Do this neatly, so the surface of rahat lokum turns out perfectly smooth. Before pouring the rahat lokum mixture into the baking pan, dust the plastic foil with a mixture of cornstarch and icing sugar, or brush it lightly with almond oil. Then, let the mixture rest for a few hours or overnight,... Read more -
storing
It is believed that, due to a high sugar content which serves as a preservative, a good rahat lokum can stay fresh for up to 6 months if stored properly. A well-ventilated cardboard or wooden box is a much better option than a usual airtight container. Also, do not keep rahat lokum in a refrigerator but rather in a cool and dry place.
Recipe variations
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Basic Rahat Lokum
Ready in 40minThis recipe describes a basic method of rahat lokum preparation with classic ingredients such as corn starch, sugar, lemon juice, and rosewater, while the use of gelatin is a modern addition. It is adapted from a popular Turkish cooking blog ozlemsturkishtable.com, the author of which is Ozlem Warren, an author and connoisseur of Turkish cuisine and the Gourmand Award winner.
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Pistachio Rahat Lokum
Ready in 45minTradition and modernity meet in this rahat lokum recipe. Pistachios are the main ingredient, and it's recommended to use the ones coming from the Turkish city of Antep, known to have the best pistachios in the country. Cornstarch is, in this case, replaced with semolina and industrial pistachio pudding, and water with milk, which makes the preparation quick and quite easy.
Basic Rahat Lokum
PREP 15min
COOK 25min
READY IN 40min
This recipe describes a basic method of rahat lokum preparation with classic ingredients such as corn starch, sugar, lemon juice, and rosewater, while the use of gelatin is a modern addition. It is adapted from a popular Turkish cooking blog ozlemsturkishtable.com, the author of which is Ozlem Warren, an author and connoisseur of Turkish cuisine and the Gourmand Award winner.
Ingredients
Basic Rahat Lokum
25 g icing sugar
100 g cornstarch (divided: 25 g + 75 g)
700 g caster sugar
juice of 1 lemon
500 ml water (divided: 400 ml + 100 ml)
3 tbsp powdered gelatin
red or pink coloring, optional
2 tbsp rose water
Preparation
1
Basic Rahat Lokum
Step 1/10
Start by lining an 8x8-inch baking tin with plastic wrap.
Step 2/10
Sift 25 g of cornstarch and icing sugar into a small bowl and combine. Use some of this mixture to dust the base and the sides of the baking tin.
Step 3/10
Heat caster sugar, lemon juice and water in a large pan over low heat, but do not allow them to boil.
Step 4/10
In a separate bowl, combine 100 ml of cold water with the remaining 75 g of cornstarch. Add this mixture to the sugar syrup from the previous step.
Step 5/10
Add powdered gelatin gradually and whisk until you get a smooth, lump-free mixture.
Step 6/10
Place the pan over high heat until it boils. Reduce the heat to medium and cook for another 20 minutes, whisking constantly, until the mixture thickens and becomes pale yellow in color.
Step 7/10
Set the rahat lokum mixture aside. If you wish to make colored rahat lokum, add a few drops of food coloring and let the mixture rest for 5 minutes. Finally, add rose water.
Step 8/10
Pour the mixture into the baking tin and let it sit overnight in a cool place.
Step 9/10
The next day, dust the working surface with cornstarch and icing sugar mixture. Remove rahat lokum from the baking tin, cut it into cubes and coat with cornstarch and icing sugar mixture.
Step 10/10
Serve immediately with Turkish coffee, or keep at cool room temperature for up to one month.
Other Variations
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Pistachio Rahat Lokum
Ready in 45minTradition and modernity meet in this rahat lokum recipe. Pistachios are the main ingredient, and it's recommended to use the ones coming from the Turkish city of Antep, known to have the best pistachios in the country. Cornstarch is, in this case, replaced with semolina and industrial pistachio pudding, and water with milk, which makes the preparation quick and quite easy.
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