– 250 ml cornstarch
– 250 ml of fine granulated sugar
– 250 ml orange blossom water or rose water
– 1 small handful of crushed pistachios or almonds (optional)
– Powdered sugar
– Food coloring of your choice
In a small saucepan, melt the sugar in half the flavored water over low heat.
In a bowl, dissolve the cornstarch in the remaining flavored water; add a few drops of food coloring (very little).
Stir the cornstarch into the pan containing the melted sugar.
Continue cooking until the mixture becomes thick and detaches from the sides of the pan – the sugar must never caramelize or you will have to start all over again. To see if the mixture is finished, take 1 tsp of the sugar mass and dip it into ice water. If the ball that forms is elastic and soft, the loukoum is finished.
Add almonds or lightly roasted pistachios for more flavor.
Pour the very hot dough into a buttered mold and smooth it out.
Let rest at room temperature for many hours.
Cut into bite-sized pieces and roll in powdered sugar.