Rakhat-lukum with pineapple and almond nut Rakhat-lukum is a traditional Turkish dessert, which was once prepared for the extremely fastidious Turkish sultan. This dessert suited him to taste and from that moment firmly rooted in the eastern expanses, and later in other countries. Traditionally, rahat-lukum is made from sugar, starch and almonds. But now there are many variations, such as cardamom with cashew, dried cherry with pumpkin seeds, pink water and pistachios, saffron and any other dried fruits and nuts. The only ingredients left are sugar and starch. If you like very sweet desserts, then rahat-lukum you will have to taste, besides, it is stored for a long time and will always be happy to make the company a fragrant tea.
Ingredients:- Citric acid 1 tsp.
- Corn starch 200 g
- Boiled water 3 tbsp.
- Sunflower refined sunflower oil 5 ml
- Almond 50 g
- Pineapple 30 g
- Sugar powder 100 g
- Corn starch 40 g
- Citric acid 1 tsp.
- Sugar 4 tbsp.
- Water 200 ml
- Step 1 To prepare the dessert you will need sugar, citric acid, starch (better corn, but also potato), water, sugar powder, almonds and pineapple (you can have fresh or dried - I have dried).
- Step 2 Preliminary it is necessary to prepare the ingredients: clean the almonds, fry and grind in a mortar (not into powder), cut the pineapple into cubes. It is also necessary to prepare a form in which you will pour the ready lukum: cover the food film and grease with vegetable oil.
- Step 3 Next, cook the sugar syrup: pour sugar, water and citric acid into a saucepan, mix, bring to medium boil over medium heat, cover and boil for 5 minutes.
- Step 4 Then stirring occasionally on medium heat until golden brown. You can check the readiness by taking a sample on a spoon and lowering it into cold water, if in a few seconds a hard transparent caramel is formed, the syrup is ready. It will take 7-15 minutes. Then cover and leave.
- Step 5 Now it is necessary to weld the starch paste: in a saucepan combine starch, water and citric acid. Bring to a boil over medium heat stirring constantly.
- Step 6 Boil 2-3 minutes until the mixture is slightly transparent, uniform and thick.
- Step 7 In a starchy mixture stirring with a thin trickle pour sugar syrup. On a slow fire bring to a boil and cook until the mass becomes transparent and uniform. Stir constantly, because the mass will separate.
- Step 8 Then turn off the fire, add nuts and pineapple, stir.
- Step 9 Pour the mass into a pre-prepared form (see step 1), cover with a food film and leave in a cool place for 4-5 hours or overnight.
- Step 10 Sugar powder and starch together to sift through a sieve, then from the form to shift the frozen tolkum and cut into squares (about 2.5x2.5 cm).
- Step 11 Then carefully wrap in a sugar-starch mixture, transfer to a jar and store in a closed container.