Karah (Turkish Delight)

Ingredients

• one ounce of gelatine
• two pounds of pure cane sugar
• a cupful of water
• the juice of two lemons
• a little cochineal colouring
• essence of rose

Method

1. 1

   Soak gelatine in water; boil sugar, water, and lemon juice for four minutes, removing scum.

2. 2

   Take off the fire, add cochineal and essence of rose.

3. 3

   Pour boiling sugar over gelatine, stir till smooth, pour into oiled dishes, and when cold, cut into shapes and cover with powdered sugar.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 139. The excerpt below is the record exactly as published.

Karah (Turkish Delight) Tarkari-Ka-Pullah (Pillau of Vegetables) Alu Meyani Pur Palak (Stuffed Potatoes) (Spinach) Kaddu Khumb (Vegetable Marrow) (Mushroom) Dal (Lentils) Bhat Pullau (Rice Pillau) Pera Khichadi n& Kadhi (Curdled Rice and Curd) Ghee (Clarified Butter) Phulka Massoor (Pistachio Pastry) Am Kustel (Mango Fool) Phirni Chaval (Rice) Rasgullah (Milk Croquettes) Gulab Jamin (Rose Tablet) (Rice and Nut Sweets) (Pine-apple Sweets) 343 BANQUETS OF THE NATIONS Puri. (Wheaten Cakes.) Mix water and flour, and knead it till it is a well- mixed dough, soft, but easily handled. Small portions of this dough is then taken and beaten between the hands into thin flat cakes about five inches in diameter. Cook in boiling butter and eat with karah. Karah is made very much the same as Turkish delight. Karah. (Turkish Delight.) Soak one ounce of gelatine in a cupful of water ; boil very fast for four minutes two pounds of pure cane sugar in a cupful of water and the juice of two lemons, being careful to remove any scum. Take the pan off the fire and put in a little cochineal colouring and essence of rose

Cook this with the app: pantry check, scaling, and the assistant.