After the wonderful Lukum made with rice flour (see my post A Mouth-full of Delight), curiosity got the best of me and I had to try making it with cornflour to experience the difference.
I went over many recipes trying to find one I like. Working with cornflour is harder than rice flour. This process is longer, there is a need to use a candy thermometer. The process is similar to making candy at first.
Also, cornflour thickens VERY fast and to prevent lumps it is crucial to be exact, fast and not to take your eyes off the saucepan.
Get everything ready and measured before you start. Again…. not much time once you begin….
Recipe based on About.com, with some changes…..
4 cups sugar
1 1/4 cups cornstarch
4 1/4 cups water
Lemon juice from 1 whole lemon
If you like to make it colorful, you will need food coloring as well.
Confectioners sugar for coating
Oil for greasing the pan
Start by greasing the sides and bottom of a baking pan. You can use oil, spray oil or like I did- I didn’t grease the pan but put unsweetened coconut shreds instead.
This part is important to do as described – combine lemon juice, sugar and 1 1/2 cups water in a saucepan on medium heat. Stir constantly until sugar dissolves. Bring the mixture to boil. Reduce heat to low and allow to simmer until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.
Mix 1 cup corn starch and remaining 3 cups cold water in saucepan stir until all lumps are gone, then place over medium heat. Pretty fast the mixture gets a glue like consistency and you need to pour in the sugar mix. Stir fast until the mixture is fully combined and there are no lumps. This takes speed and time…. Lower the heat to very low.
Let it simmer and stir every 5-10 minutes for an hour.
Once the mixture has become golden color, add rosewater and if you like, food coloring. I used a few drops of Red Velvet food coloring. Pour mixture into the per-prepared pan. Spread evenly and allow to cool overnight. If you like to add nuts – this is the time. I added almonds and hazelnuts. Unsalted pistachios are very common in lukum as well.
After a nights rest, mix confectioners sugar and the remaining 1/4 cup cornstarch. Cut the Lukum into squares and coat with the confectionery sugar mix.
Serve, or store in an airtight container in layers separated with parchment/baking paper.
The difference between rice flour based Lukum and cornflour based is first of all in the consistency. The rice flour version is softer and stickier. It keeps less well 2-3 days after….
The cornflour version is harder, keeps well, tastes sweeter almost candy like. To keep the rosewater flavor, you need to add more rosewater than in the rice flour version that has a more delicate flavor.
Both are great to make and especially great to eat!
Enjoy and let me hear from you.