Rahat-lukum, eastern sweetness, which has a delicate taste that melts in the mouth. For the first time this yummy was prepared about 400 years ago in the Ottoman Empire. There are several versions of the origin of rahat lucum. One of them is as follows: the sultan was terribly tired of gnawing hard candies, and he ordered his own confectioner to cook something like that. Experienced confectioner Alli Makhkhidin Bekir after some hesitation, mixed sugar syrup with starch and poured into forms. When the stiff mass froze, he cut it into pieces and presented it to the sultan.
For a long time, only the courtiers of the Sultan could taste this sweetness, and a little later - the noble people of the East. Seeing in this product a source of good income, rahat-lukum gradually began to produce everything in large quantities, the price of it fell and, consequently, it became available to the common people. In Europe, rahat-lukum was introduced in the XVII century, and the first to try it was the inhabitants of England. Since then, rumors about delicious eastern sweetness have spread to other countries. It began to be prepared not only for sale, but also for oneself, relatives and friends. Gradually, the classic recipe Ally Makhidin Bekir began to change, rahut-lukum acquired a variety of taste and appearance.
Today, this sweetness we can buy in almost any store. And it will not be very difficult to cook it at home. It is worth noting that the recipe rahat-lukuma is not the only one, having some free time, you can experiment and try different options. Well, let's find out how to make rahat-lukum at home.
Recipe of rahat-lukum N1: real Turkish
Ingredients: for syrup - 300 ml of water and 1 kg of sugar, for starch milk - 200 ml of cold water and 100 g of starch (wheat, corn or rice), for sprinkling - 1 sachet of vanillin and 100 g of powdered sugar, 3-4 tablespoons syrup of fruit puree or jam, 2 tsp lemon (you can orange) peel, 1 teaspoon of rose oil, 100 g of peeled almonds or hazelnuts, a pinch of turmeric or saffron.
Preparation: Cook the sugar syrup (best in a copper basin or cauliflower), with strong boiling add starch milk (mix the water with starch). Reduce the heat and stir with a wooden stick until the mass thickens. Then add the following ingredients (do not change the order): fruit puree, spices, zest, nuts, rose oil. Continue cooking until the mass is semisolid. Constantly interfere so that the mass is not burnt. Pour the mixture on a wooden baking sheet. The thickness of the layer is 2.5 cm. Leave to harden for 4 hours, then cut into pieces, sprinkle with powdered sugar and vanillin.
If this recipe rahat lukuma you seemed complicated, then try to cook this yummy as follows:
Recipe rakut lukuma N2
Ingredients: 3.5 cups sugar, 1 glass of water, 1 cup potato starch, powdered sugar for sprinkling, citric acid, 250 g pistachios.
Preparation: Mix sugar with water and bring to a boil. Without stopping stirring, add the starch and cook until the mass is thicker and start well does not start to lag behind the dishes. Add a little citric acid to the end of cooking. Take a baking sheet, put on it most of the pistachios and pour the resulting mass. Sprinkle the rest of the nuts on top and put them in the cold. Once the mass has solidified, cut it into slices and roll in sugar powder.
Now you know how to cook rahat-lukum and what to please your family. By the way, instead of nuts, you can use any products that you want. Do not be afraid to experiment, add berries, dried fruits, honey, cinnamon, chocolate, fruit, lemon zest, various kinds of nuts or something else.