Eastern delicacy rahat-lukum has long been popular throughout the world, but its birthplace Turkey undoubtedly remains the leader in the number of varieties and recipes of cooking, as well as the production of this dessert.
Today we will tell you how to make rahat-lukum at home and offer several options for preparing this amazing treat.
Rahat-lukum at home - the recipe
Ingredients:
- corn starch - 160 g;
- gelatin instant - 50 g;
- granulated sugar - 200 g;
- ground cinnamon - 5 g;
- Vanillin - to taste;
- citric acid - 10 g;
- water 375 ml;
- powdered sugar.
Preparation
To prepare rahat-lukum, you need a container with a thick bottom. It can be a cauldron or a suitable saucepan. Pour into it cornstarch, granulated sugar, cinnamon, instant gelatin and vanillin and mix. We add cold water to the dry basis and mix again.
We determine the capacity with the mixture obtained for the medium fire and, continually and intensely interfering, warm up to a boil. We hold on fire until thickening and obtaining consistency, like dough. Add at this stage the citric acid, screw the fire to the minimum, and again we interfere, so that the lemon is completely dissolved. As a rule, the time spent on fire varies from fifteen to twenty minutes.
We layer the form with a food film, transfer the prepared mass into it and compact it well. We leave the treat at room temperature for about seven to ten hours.
Then turn the form on the cutting board, remove the film and cut the finished rahat-lukum into cubes of about two to three centimeters in size. We tear them first with starch, and then with powdered sugar.
Apple rahat tinned with nuts - recipe
Ingredients:
- apples - 600 g;
- corn starch - 125 g;
- gelatin instant - 50 g;
- cane sugar - 50 g;
- peeled walnuts - 50 g;
- water 100 ml;
- powdered sugar.
Preparation
I wash my apples, peel them off the skin, remove them from the core and cut them into small cubes. In a sauté pan with a thick bottom, pour a little water, sprinkle sugar cane, mix and determine for fire. After dissolving the sweet crystals, we lay the apples and let them in until soft. Then add the nuts cut with the help of a knife, and pour in a thin trickle, diluted in a small portion of water, starch. Continuously interfere with the mass before thickening and transparency and lay out in a form-covered with a film. Let the mass cool and freeze, cut into squares and sprinkled with powdered sugar.