1 cup (235ml) water
2 tablespoons gelatin
1 3/4 cups (150g) sugar
1/4 teaspoon citric acid
1/2 cup (50g) pistachios, shelled and chopped
1 teaspoon vanilla extract
2 teaspoons rose water or other flavoring extracts of your choice
1/4 cup (25g) confectioners' sugar
2 tablespoons cornstarch
few drops of food coloring (optional)
oil for greasing

1 cup (235ml) water 2 tablespoons gelatin 1 3/4 cups (150g) sugar 1/4 teaspoon citric acid 1/2 cup (50g) pistachios, shelled and chopped 1 teaspoon vanilla extract 2 teaspoons rose water or other flavoring extracts of your choice 1/4 cup (25g) confectioners' sugar 2 tablespoons cornstarch

1. Place the water in a large saucepan and sprinkle over gelatin. Set aside until gelatin is a little springy

2. add the sugar and citric acid to the gelatin water, place the pan over a gentle heat, and stir constantly until dissolved

3. Bring the mixture to a boil. Boil for 15 minutes without stirring
Remove from heat and set aside for 10 minutes

4. stir in the vanilla extract, rose water, pistachios, and a few drops of food coloring if using

5. pour in a greased 6 x 6(15 x 15cm) baking pan. Leave uncovered in a cool place for 24 hours

6. Sift the confectioners' sugar and cornflour together onto a sheet of parchment paper. Turn out the set of Turkish delight onto the paper and cut into squares using a sharp knife

7. Toss pieces in the confectioners' sugar so all sides are coated. Pack the squares into airtight containers lined with parchment and dust with remaining confectioners' sugar mixture