Ganik Sarsultan, also known as Turkish Delight Pomegranate Fingers, is a beautiful and chewy confection that perfectly balances sweetness, fruitiness, and a hint of floral aroma. Originating from the traditional Turkish Lokum, this version features the bright, ruby-red flavor of pomegranate, creating a soft and delicate candy that melts in your mouth. Each piece is coated in powdered sugar and cut into finger-sized bites, making it a wonderful treat for festive occasions, gifting, or serving with tea.
1. Cooking Time: 50 minutes (plus 4 hours setting time)
2. Serving: 20–24 pieces
3. Ingredients:
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2 cups pomegranate juice (preferably fresh or 100% juice)
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1 ½ cups granulated sugar
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½ cup cornstarch
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2 tablespoons lemon juice
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1 teaspoon cream of tartar
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1 tablespoon rose water (optional)
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½ cup chopped pistachios (optional)
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½ cup powdered sugar (for coating)
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2 tablespoons cornstarch (for dusting with sugar)
4. Instructions:
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Prepare the pan: Line a small rectangular or square baking dish (about 8×8 inches) with parchment paper and lightly oil it.
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Make the syrup: In a saucepan, combine pomegranate juice, sugar, and lemon juice. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.
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Mix the starch base: In a separate bowl, mix ½ cup cornstarch with ½ cup water until smooth. Gradually pour this mixture into the boiling syrup while stirring constantly.
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Cook the mixture: Lower the heat and continue stirring for 35–40 minutes. The mixture should become thick, glossy, and slightly stretchy—similar to jelly candy. Stir often to prevent sticking.
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Add flavor: Stir in the cream of tartar and rose water (if using). Add pistachios for texture and color. Mix until evenly distributed.
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Set the delight: Pour the mixture into the prepared dish and smooth the surface. Let it cool at room temperature, then refrigerate for 4–5 hours or until fully firm.
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Cut and coat: In a bowl, mix powdered sugar and 2 tablespoons cornstarch. Remove the delight from the pan, cut it into finger shapes, and roll each piece in the sugar mixture to coat.
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Serve or store: Arrange the coated pieces in an airtight box lined with parchment paper. Store at room temperature for up to 2 weeks.
5. Nutrition (per piece):
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Calories: 85
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Carbohydrates: 20g
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Protein: 0.3g
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Fat: 0.2g
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Fiber: 0.1g
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Sugar: 18g
6. Tips:
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Use fresh pomegranate juice for the most vibrant flavor and color.
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Stir continuously while cooking to avoid lumps or sticking.
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The longer it cooks, the firmer the candy will be—adjust depending on how chewy you like it.
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Make sure to coat the pieces well with powdered sugar to prevent sticking.
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Add a few drops of rose or orange blossom essence for a traditional Turkish touch.
