Ingredients
- 2 cups Sugar
- 3 cups Water
- 1/4 teaspoon Tartaric acid
- 3/4 cup Cornflour
- 1 3/4 cups Icing sugar mixture
- 1 teaspoon Rosewater
- 2 dsh pink food colouring
- 1/2 cup Shelled pistachios
- 1/2 cup Cornflour, extra
- 1/2 cup Icing sugar, extra
Make it step by step
- Combine sugar and 1/2 cup water in saucepan, stir over low heat until sugar is dissolved. Bring to the boil, reduce heat until syrup reaches 115 degrees C when tested with a sweets thermometer or until syrup forms a soft ball when tested in a cup of cold water. Add tartaric acid, remove from heat.
- Combine cornflour and sifted icing sugar in a bowl, add 1/2 cup water, stir until smooth. Bring remaining water to the boil in small saucepan, whisk into the cornflour mixture. Return mixture to saucepan, stir over medium heat until mixture boils and thickens. Add syrup gradually, stirring constantly over heat. Continue to boil gently for 30 minutes, without stirring. Add rosewater, food colouring and pistachios. Pour mixture into greased 20 cm square pan. Stand for several hours until set. 3 Makes about 20.
- Makes about 20.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.