Lokum

Line a square baking pan with parchment paper and oil it lightly, then set aside while preparing the sugar and starch mixtures.

Dissolve sugar in 250ml water with lemon juice, bring to a boil, and cook to 118 degrees Celsius on a candy thermometer.

In another pot, whisk cornstarch and cream of tartar into remaining 250ml water until smooth, then cook until thick paste forms.

Slowly pour the hot sugar syrup into the cornstarch paste, stirring constantly, then simmer on low for fifty minutes stirring often.

Stir in rosewater, food coloring if using, and chopped pistachios, then pour the mixture into the prepared pan to set overnight.

Cut into cubes with an oiled knife, then toss generously in a mixture of powdered sugar and cornstarch before serving or gifting.