Turkish delight with cinnamon and lavender

Category: Confectionery
Turkish delight with cinnamon and lavender

Ingredients

Turkish delight with cinnamon
sugar (syrup) 210 gram
water (syrup) 50 milliliters
citric acid (syrup) 1/4 teaspoon
cinnamon 1/2 tsp
corn starch (brewing) 40 grams
water (brewing) 170 milliliters
citric acid (brewing) 1/4 teaspoon
cashew nuts 50 grams
Turkish delight with lavender
sugar (syrup) 210 gram
water (syrup) 50 milliliters
citric acid (syrup) 1/4 teaspoon
lavender flower powder 1/2 tsp
corn starch (brewing) 40 grams
water (brewing) 170 milliliters
citric acid (brewing) 1/4 teaspoon
peanut 50 grams
-------- ------
cling film
corn starch
powdered sugar

Cooking method

  • Turkish delight with cinnamon
  • Turkish delight with cinnamon and lavenderPour water into a ladle and add sugar. Add citric acid and cinnamon. We put on fire, do not interfere. Cook the syrup to a temperature of 130-135 degrees.
  • Turkish delight with cinnamon and lavenderIn a saucepan with a thick bottom, mix water with starch and citric acid. We put on fire, bring to a boil. Cook until thick. Stir constantly. We do not turn off the fire.
  • Turkish delight with cinnamon and lavenderPour the syrup into the boiled starch. Stir until smooth and continue to cook with constant stirring for 15-20 minutes.
  • Turkish delight with cinnamon and lavenderThe mass should lag behind the bottom. When stirring, collect into a ball and the threads should be pulled. The mass should be thick and viscous.
  • Turkish delight with cinnamon and lavenderAdd the coarsely chopped cashews. The nut can be pre-fried in a dry frying pan or oven, cooled. I didn't fry. We mix.
  • Turkish delight with cinnamon and lavenderPour the mass into a mold that is very well oiled or covered with cling film (more convenient). Let it cool and put it in the refrigerator for a few hours to solidify completely.
  • Turkish delight with cinnamon and lavenderMix starch with powdered sugar in equal proportions. Sprinkle on the surface. We spread a layer of Turkish delight. Sift the same mixture from above.
  • Turkish delight with cinnamon and lavenderCut the layer into squares or rectangles with a sharp knife and roll it on all sides with a mixture of starch and powder. Place in a container and close the lid.
  • In the same way, we prepare Turkish delight with lavender. Just put lavender instead of cinnamon, and peanuts instead of cashews.
  • Turkish delight with cinnamon and lavender
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

A very tasty oriental sweetness is obtained. Exactly the one if you tried it in Turkey, and even now it's not a problem to buy it on sale.
A penny cost, compared to the purchased one. Yes, and "yeshek", except for citric acid, no. Of course, you can take any flavoring and nuts. Even apply a dye. Recommend)

Myrtle
Angela,: yahoo: as always beautiful and tasty !!! / While bookmarking, I will be freer, I will definitely try to repeat /
Svetlana777
Angela, Thank you very much for the recipe ... What a beauty ... It looks awesome. , although all your dishes are charmingly good ... I love Turkish delight, I will definitely try to cook
Borkovna
Oh, what a delicious recipe Angela appeared again! I took it to your bookmarks, I will definitely do it, thanks!
ang-kay
Girls, thanks, my dear ones. You won't regret it if you cook it. Very tasty and simple. Then you will never buy.
Dixsi
Just yesterday we had a conversation with our daughter about homemade Turkish delight. And here you are - the right recipe! As ordered!
ang-kay
Lika, well, it's great that desires coincided with opportunities)
Tumanchik
Very nice and tasty! I love Turkish delight! like all jelly-starch-agar)))) Thanks for the recipe!
Albina
Angelaas always MASTERPIECE 🔗
ang-kay
Irishkina, Albina, Thank you. Use it, girls. It turns out very tasty.
lady inna
Eh, Angela, no matter how much you say "Turkish delight", your mouth will not be sweet :-) We'll have to cook! Just tell me where to look for lavender flowers? There is lavender in the moth sachet, but it is already old, although it smells nice :-) And I want so much with lavender ... Thanks for another affordable and tasty recipe!
ang-kay
Inna, that's for sure. No matter how much you say, you will not be full.
Quote: lady inna
where to look for lavender flowers?
In online confectionery stores, you can ask around in pharmacies. Or maybe someone grows it. There are girls on the forum. Somewhere in my topic someone wrote that they have their own.
Quote: lady inna
I want so much with lavender ...
Take any flavoring. Everything is good. I would be glad if the recipe comes in handy)
MouseYulka
Quote: ang-kay
Pour the mass into a mold that is very well oiled or covered with cling film (more convenient)
Yes Yes. It is practically impossible to tear it off from the film. But I will still try my luck. By the way, my Turkish delight was not sweet at all (well, not as sweet as authentic)
ang-kay
Yulia, I got away from the film perfectly. The film should not be pulled, but peeled off in parallel. Even tearing off a lubricated form is not a very big problem. The photo shows that I just filled in the form.
Quote: Mouse
not sweet at all
Probably a matter of taste. Perhaps the quality of the sugar. Maybe not as sweet as the oriental one, but it was quite, even very enough for me.
Helena S.
Can you replace citric acid with lemon juice? In what proportion?
ang-kay
Probably you can. But I have not tried it and in what proportion I do not know.
Tyetyort
Angela, that's done! Well, very tasty! But so little ... The portion will have to be increased three times! I love this kind of Turkish delight, but it does not exist on sale. The identity will go for decoration!
Turkish delight with cinnamon and lavender

Now the orange is next!
ang-kay
Elena, wonderful delight turned out. It's so beautifully transparent. Well done. Thank you.
The portion is too small. Of course, you can always increase it. Only then does the cooking time increase. The day before yesterday I cooked for 2 servings. Cooked for 40 minutes.
Svetlana777
Angela, well, I dragged the report with a half-handed, with jambs
Turkish delight with cinnamon and lavender Turkish delight with cinnamon and lavender
The first time I made a dark one, the cinnamon swelled, I love it, but I also sprinkled the lemons more than necessary ... (I also bought cashews fried, I won't take them again in my life) Well, I think the second portion will be definitely better, the lemons are at the rate .. but then ... they called, and I was standing there carefully, interfering, in general, something went wrong, a grainy mass of some kind. (with almonds) Well, green, I decided I want mint, and I had a bottle of mint syrup from Metro, so I partially replaced the water and sugar with it .. (hazelnuts). In terms of structure, the first is the best ... (here everything is not like with people, they gain experience, skill with each job, but with me it's the other way around ...
Thanks for the recipe, I will continue to train (((

don't you know a master there? well, to rearrange your hands in the right place ...

ang-kay
Svetik, outwardly very beautiful delight you have. It can be seen that both rubber-soft and transparent. I think you're slandering yourself.
zvezda
It's good that I haven't seen this before, what a masterpiece, in your style, beauty !! I also want a master class on it
Yarik
Olya, yeah straight handles combed
Wildebeest
zvezda, Olya, let's hit the Turkish delight !!!
Tusya Tasya
Angela, is it necessarily corn starch? Will the potato ride, or still look for the corn one?
zvezda
Natasha, while Angela is not there, I will try to answer .. of course you can, but corn is stronger and I'd rather look for it, especially since now it's not a problem anywhere!




Quote: Wildebeest
Olya, let's hit the Turkish delight !!!
So let's sign Angela to the master class, although I would like something more complicated
gawala
Quote: zvezda
but corn is stronger
Ol, it can't be like that .. I put more corn in jelly than potato. Maybe corn has a different effect on the process .. But not stronger, that's for sure .. Maybe corn is traditional in oriental cuisine?
In general, we are waiting for Angela ..
ang-kay
Quote: zvezda
want
Quote: Yarik
straight handles combed
Quote: Wildebeest
let's hit the delight
Girls, do it. It's easy and delicious)
Quote: Tusya Tasya
is it necessarily corn starch? Will the potato ride, or still look for the corn one?
Natasha, it seems to me that potato will be even better. Starches are different in their properties. Corn is more delicate when brewed. It gives the product turbidity and fluidity. When brewed, potato is more transparent and gives thickness. I found an article. Everything is clearly written here.

🔗






Quote: gawala
I put more corn in jelly than potato. Maybe corn has a different effect on the process.
Gal, right. Potato is stronger. They behave differently when brewing. I wrote above. In jelly, I prefer only potato starch. With it, the jelly is transparent and non-flowing. But corn is needed in milk jelly and panna cotta. It's like in my fruit filling. I also described the difference there.
zvezda
Angela, right here 🔗 exactly from the pastry chef's handbook data: girl-yes: and nowhere in the courses do they make potatoes out of potatoes easier for me to buy,
ang-kay
Olya, I do not insist on my point of view, but my experience suggests just such a use. And what did I write wrong? I don’t understand these tables, but they all contain potato starch with larger numbers than corn starch.
And which one to use for each person is a private matter.
zvezda
Angela! What a good article !! I took it to our house, otherwise we will lose it, Why didn't you say today that I need potato ???
Oh Gal, I didn’t even notice about the jelly, I’m in baking





Quote: ang-kay
And what did I write wrong?
Hello, come, that's it !!!
ang-kay
Quote: zvezda
Why didn't you say today that I need potato ???
I always have both at home. And often I still use potato starch when it is needed in dough, confit and jelly. I repeat that the consistency is different and there is no turbidity.
gawala
Quote: zvezda
I didn’t even notice about the jelly, I’m in baking
No, I have a starchy experience only with jelly.
zvezda
Quote: ang-kay
I always have both at home
And I have
ang-kay
So it will be)
Tusya Tasya
Oh, girls, what a discussion after my question! The most important thing is that I understood from her that potato starch can be used for Turkish delight. I hope I understood correctly.
Once I got starchy starch. Cooked jelly, the taste is strange, unusual. And the next day in the ladle there was a whitish mass instead of cherry jelly and a little separated liquid. From the descriptions, I realized that it was corn instead of potato. I don’t need one on the farm. And there is a potato, you have to try.
Wildebeest
zvezda, Olya, I read your hand, and that's what it is: you have a long journey to Ashan for corn starch. I always buy it there.
zvezda
Quote: Wildebeest
long road to Auchan for corn starch.
You were deceived ,,, in my People's sea, his sea !! and at home, only he, I add to the baking, and there you need only corn (preferably)
Quote: Tusya Tasya
what a discussion that unfolded after my question! FROM
Natasha, so it's great !! Everyone learned so much new and useful. Thank you for your question ..
OgneLo
By the way, about birds
Quote: Mouse
By the way, my Turkish delight was not sweet at all (well, not as sweet as authentic)
Quote: Svetlana777
lemons poured more than necessary ...
Important: do not forget about the interaction of acid and starch →
→ (starch + acid) × heat = glucose


that is, for a guaranteed result, do not violate the recipe ratio of starch and acid.
ang-kay
Marina ま り な, in, thanks! And if you don't understand chemistry, you break it, then this is also the reason.
Wildebeest
zvezdaso the demons deceived me.
OgneLo
Simply, I once, "like the" smartest "", decided to cook sour jelly from hibiscus infusion and starch without any added sugar ...
how much tapioca starch went into that jelly ... and how did I fire that starch of fire ... until I figured out what actually happens in the saucepan on the stove ...
Tusya Tasya
Quote: zvezda
Everyone learned so much new and useful. Thank you for your question ..
well then I will continue
Is it possible to somehow determine the temperature without a thermometer? Well, there is a color, a ball, etc. And then my Chinese is lying godlessly, I do not trust him with goodies.
OgneLo
Quote: Tusya Tasya
Is it possible to somehow determine the temperature without a thermometer?
in fact, in this recipe, readiness is determined visually:
Quote: ang-kay
The mass should lag behind the bottom. When stirring, collect into a ball and the threads should be pulled. The mass should be thick and viscous.
zvezda
Marisha, here I am ,,, oh, well, I’m a shame, because chemistry is one of the three beloved and items that I understand ... I cooked jelly in about the same way ,,, today I ran again ,,, looked about different hydrolysis ,,, generally interesting! You remind me, if you see, it's important !! Thanks again
Wildebeest
ang-kay, I was completely confused with starches. Which one should I use?
ang-kay
Sveta, prescription corn. But I think potato will work well too.
Wildebeest
ang-kay, Angela, so I have both starch and tapioca is also found, I just need to find it.
ang-kay
Sveta, do according to the recipe. I will try with potato and then unsubscribe.
Wildebeest
Angela, agreed.
Quote: Tyetyort
The portion will have to be increased three times!
I doubled it and it turned out a little. While it cools down.
Tusya Tasya
Quote: OgneLo
Quote: Tusya Tasya from Today at 13:33

Is it possible to somehow determine the temperature without a thermometer?

in fact, in this recipe, readiness is determined visually:
Quote from: ang-kay on Saturday, April 29, 2017 03:24 PM

The mass should lag behind the bottom. When stirring, collect into a ball and the threads should be pulled. The mass should be thick and viscous.
I quote from the recipe: Cook the syrup to a temperature of 130-135 degrees.

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