Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
3 c Water
1/4 ts Tartaric acid
3/4 c Cornflour
1 3/4 c Icing sugar mixture
1 t Rosewater
2 Drops pink food colouring
1/2 c Shelled pistachios
1/2 c Cornflour, extra
1/2 c Icing sugar, extra
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. Cut into
squares using a wet knife. Toss squares in combined
sifted cornflour and icing sugar. Store in airtight
container.
