TURKISH DELIGHT

1: combine the sugar, lemon juice, 1 & 1/2 cups of water in a heavy-bottomed saucepan. Stir over low heat until the sugar has dissolved, brushing the sugar crystals off the side of the pan with a bristle brush dipped in water.

2: bring the syrup to a boil. Boil to the soft ball stage (240 degrees on a candy thermometer), and remove from the stove.

3: In another heavy-bottomed saucepan, mix cornstarch 1 cup, water 3 cups, cream of tartar mix with a whisk so that there are no lumps.

4: place it on the stove and keep mixing on medium flame, till gets thick like glue.

5: now add the sugar mixture a little at a time in this cornstarch thick mixture mix well so that there are no lumps, bring it to a boil, and then lower the flame to low and cook till the mixture is a pale golden color.  (Stirring is essential during this  time.)

6: then mix rose water with food color and stir it in the thick mixture, add the pistachios, and mix well.

7: add the mixture to the greased pan, and cover with cling film for 8 hours.

8: then mix cornstarch and powdered sugar.

9: dust the surface with the powdered sugar mixture, place the Turkish delight, cut into cubes, and add them to the powder mixture.

10: serve and enjoy.

NOTE: store in an airtight box with the powder mixture it will help them from sticking to one another.