Pomegranate Turkish Delight with Honey and Pistachios

Ingredients

• 2.5 Pomegranates (2–3 pcs.; enough to obtain 400 ml juice; deseeded)
• 6.5 tbsp Cornstarch (The source specifies 6–7 tbsp (60–70 g))
• 2 tbsp Honey (Or another sugar substitute)
• 50 g Pistachios (Optional; toast)
• Shredded coconut (For coating; quantity not specified)

Steps

1. 1

   Deseed the pomegranates and blend the arils. Strain the resulting mixture through a sieve to separate the juice; this method can be used without a juicer.

2. 2

   Make sure the pomegranate juice is cold. Add the cornstarch and mix thoroughly until completely dissolved.

3. 3

   Place the mixture on the stove and cook, stirring constantly, until it comes to a boil.

4. 4

   After it comes to a boil, cook the mixture for a few more minutes, stirring constantly, until its color and consistency change.

5. 5

   Toast the pistachios separately.

6. 6

   Add the toasted pistachios and honey to the thickened pomegranate mixture. Mix thoroughly.

7. 7

   Moisten a mold with water and transfer the Turkish delight mixture into it. Smooth the surface with a wet spoon.

8. 8

   Leave the mixture to cool for several hours.

9. 9

   Cut the set Turkish delight into cubes and coat each piece in shredded coconut.

Notes

The source also includes a separate original version made with sugar syrup, fruit juice, water, lemon juice, sugar, and a mixture of powdered sugar and cornstarch; this version is not included in the main recipe. The exact cooking time for the pomegranate mixture and the mold size are not specified in the source.

Nutrition per serving

• dessert
• Turkish cuisine
• no white sugar
• with honey
• vegetarian
• pomegranate
• no-bake
• Turkish delight