Total Steps
2
Ingredients
10
Tools Needed
6
Ingredients
- 1/2 cup Icing sugar, extra
- 1/2 cup Cornflour, extra
- 1/2 cup Shelled pistachios
- 2 dashes pink food colouring
- 1 teaspoon Rosewater
- 1 3/4 cups Icing sugar mixture
- 1/4 teaspoon Tartaric acid
- 3/4 cup Cornflour
- 3 cups Water
- 2 cups Sugar
Instructions
Step 1
Combine sugar and 1/2 cup water in a saucepan. Stir over low heat until the sugar is dissolved. Bring to a boil, then reduce heat until the syrup reaches 115 degrees C (239°F) when tested with a sweets thermometer, or until the syrup forms a soft ball when tested in a cup of cold water. Add tartaric acid, then remove from heat.
Step 2
In a bowl, combine cornflour and sifted icing sugar. Add 1/2 cup water and stir until smooth. Bring the remaining water (2 cups) to a boil in a small saucepan, then whisk it into the cornflour mixture. Return the combined mixture to the saucepan and stir over medium heat until it boils and thickens. Gradually add the prepared sugar syrup, stirring constantly over heat. Continue to boil gently for 30 minutes without stirring. Stir in rosewater, food colouring, and pistachios. Pour the mixture into a greased 20 cm square pan. Let stand for several hours until set.