1/4 tsp tartaric acid
1-2 tsp rose water
2 oz (55g) corn flour
1 1/4 lbs (565g) raw cane sugar
1/2 pint (285 ml) water
1 oz (30g) pistachio nuts
Icing sugar to coat
- In a bowl combine the tartaric acid, rose water, and corn flour with just a tiny drop of water to make a paste.
- In a saucepan combine the sugar and water, and bring gently to the boil, stirring continually. Continue boiling without stirring until the mixture is thick and smooth.
- Stir the corn flour mixture into the syrup, mixing it thoroughly, then add the coarsely crushed pistachio nuts. Pour into a shallow lightly greased tin and cool.
- When set, remove the sweet from the tin and cut it into squares, rolling each one in a generous amount of the icing sugar.