Makes about 50 pieces
1/4 cup powdered gelatin
2 cups caster sugar
3/4 cup cornflour
1 1/3 cups icing sugar mixture
1/4 teaspoon cream of tartar
1/2 teaspoon rosewater
1 to 2 drops red food coloring
1/2 cup pistachio kernels, roughly chopped
75g milk chocolate, chopped
Lightly grease a 4cm-deep, 17.5cm x 27.5cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Place 2 1/2 cups hot water in a large heatproof, microwave-safe bowl. Sprinkle gelatin over water. Using a fork, whisk until gelatin dissolves. Stir in caster sugar. Microwave, uncovered, on high (100%) for 5 minutes. Stir well. Microwave, uncovered, on high (100%) for a further 4 to 5 minutes or until mixture is thick and syrupy.
Whisk cornflour, icing sugar and cream of tartar into gelatin mixture. Microwave on high (100%) for 3 minutes. Stir in rosewater, food coloring and pistachios. Pour into prepared pan. Refrigerate until firm.
Remove Turkish delight from pan. Using a hot knife (To heat knife, hold under hot, running water for 1 minute or stand in a jug of hot water for 1 minute), cut into 3cm squares. Remove squares to a new sheet of baking paper.
Place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off 1 corner. Pipe chocolate over squares. Stand at room temperature until set. Serve.
Store Turkish delight in an airtight container in the fridge for up to 3 days.