Rahat turcesc

Instructions

1. In a saucepan, dissolve 400 g of sugar in 400 ml of water and bring to the boil.
2. Dilute the starch in the remaining 100 ml of cold water and pour it slowly into the syrup, stirring.
3. Add the lemon juice and cook over low heat, stirring constantly for 30 to 40 minutes, until you have a thick, translucent mass.
4. Off the heat, stir in the rose water and the colouring if using.
5. Spread the mixture into an oiled dish about 2 cm thick and scatter with walnuts.
6. Let it set for at least 6 hours at room temperature.
7. Cut into cubes, roll them in the remaining powdered sugar and store in an airtight box.