Homemade Pomegranate Turkish Delight
Transform fresh pomegranates into jewel-like Turkish delight with this authentic recipe! This traditional confection features the natural tartness and vibrant ruby color of pomegranates, balanced with just the right amount of sweetness and a soft, chewy texture. Coated in coconut and studded with crunchy hazelnuts, these homemade delights are far superior to store-bought versions. Perfect for gift-giving or enjoying with afternoon tea, this recipe captures the essence of Middle Eastern sweets in your own kitchen.
Ingredients
For the Pomegranate Turkish Delight:
- 4-5 large pomegranates (to yield 500ml / 2 cups fresh juice)
- 170g / ¾ cup / 6 oz granulated sugar
- 50g / ⅓ cup / 1.8 oz cornstarch
- 15-25g / 2-3 tablespoons hazelnuts, chopped (optional)
For Coating:
- 100g / 1 cup desiccated coconut powder
Instructions
Step 1: Extract Pomegranate Juice Cut the pomegranates in half and extract all the arils (seeds). To do this easily, cut the pomegranate in half, hold it cut-side down over a bowl, and tap the back firmly with a wooden spoon – the seeds will fall out easily. Collect approximately 3 cups of pomegranate arils.
Step 2: Juice the Pomegranate Place the pomegranate arils in a blender and pulse briefly, or mash with a potato masher to release the juice without crushing the seeds completely. Pour through a fine-mesh strainer into a bowl, pressing gently to extract all the juice. Discard the seeds and pulp. You should have about 500ml (2 cups) of fresh pomegranate juice.
Step 3: Prepare the Mixture Pour the strained pomegranate juice into a medium saucepan. Add 170g granulated sugar and 50g cornstarch. Whisk thoroughly until the cornstarch and sugar are completely dissolved with no lumps remaining.
Step 4: Cook the Turkish Delight Place the saucepan over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula to prevent sticking and burning. The mixture will gradually thicken as it heats.
Step 5: Continue Cooking Keep stirring continuously for 10-15 minutes. The mixture will transform from liquid to a thick, glossy gel that coats the spoon heavily. It should become translucent and shiny like glass. This constant stirring is essential to achieve the proper texture.
Step 6: Add Hazelnuts (Optional) If using hazelnuts, roughly chop them and add to the mixture in the final 2 minutes of cooking. Stir well to distribute evenly throughout.
Step 7: Test Consistency The Turkish delight is ready when it pulls away from the sides of the pan and has a thick, pudding-like consistency that holds its shape when dropped from a spoon. It should be glossy and translucent.
Step 8: Prepare the Pan While cooking, prepare a small rectangular or square dish (approximately 15cm × 20cm) by lightly greasing it with neutral oil or lining with parchment paper. Spread half of the desiccated coconut powder evenly across the bottom.
Step 9: Pour and Set Carefully pour the hot Turkish delight mixture into the prepared dish. Smooth the top with a spatula to create an even surface. Let cool at room temperature for 1-2 hours until it stops steaming.
Step 10: Refrigerate Once cooled to room temperature, cover the dish with plastic wrap and refrigerate for 24 hours. This extended chilling time is crucial for the proper texture to develop.
Step 11: Cut and Coat After 24 hours, remove from refrigerator. Run a knife around the edges and turn out onto a cutting board dusted with coconut. Cut into small squares (approximately 2cm × 2cm) using a sharp knife lightly oiled or dusted with cornstarch to prevent sticking.
Step 12: Final Coating Place the remaining coconut powder in a shallow dish. Roll each piece of Turkish delight in the coconut to coat all sides completely. This prevents the pieces from sticking together.
Time & Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 24 hours
Total Time: 24 hours 35 minutes
Servings: 40-50 pieces
Nutrition Per Piece (2 pieces): Calories: 45 | Protein: 0.5g | Fat: 1g | Carbohydrates: 9g | Fiber: 0.5g | Sodium: 2mg
Why This Recipe Is Special
Homemade pomegranate Turkish delight offers more than just incredible flavor – it provides nutritional benefits from real fruit. Pomegranates are renowned for their high concentration of antioxidants, particularly punicalagins and anthocyanins, which support heart health and may reduce inflammation. The fruit provides vitamin C for immune function and vitamin K for bone health. Unlike commercial Turkish delight made with artificial flavors and colors, this recipe uses 100% natural pomegranate juice, preserving the fruit’s beneficial compounds. The moderate sugar content, combined with the natural tartness of pomegranate, creates a balanced sweetness that’s satisfying without being overwhelming. Hazelnuts add healthy fats, vitamin E, and a pleasant crunch. The coconut coating provides medium-chain triglycerides and additional texture. While this is a sweet treat meant for occasional enjoyment, making it at home allows you to control the ingredients and avoid artificial additives found in commercial versions.
Storage: Store Turkish delight in an airtight container with layers separated by parchment paper. Keep at room temperature for up to 1 week or refrigerate for up to 3 weeks. The pieces should remain coated in coconut to prevent sticking.
Pomegranate Turkish Delight
Ingredients
Method
- Cut the pomegranates in half and extract all the arils (seeds). Hold it cut-side down over a bowl, and tap the back firmly with a wooden spoon to release the seeds.
- Collect approximately 3 cups of pomegranate arils.
- Place the pomegranate arils in a blender and pulse briefly, or mash with a potato masher to release the juice without crushing the seeds completely.
- Pour through a fine-mesh strainer into a bowl, pressing gently to extract all the juice. Discard the seeds and pulp.
- You should have about 500ml (2 cups) of fresh pomegranate juice.
- Pour the strained pomegranate juice into a medium saucepan.
- Add 170g granulated sugar and 50g cornstarch. Whisk thoroughly until completely dissolved.
- Place the saucepan over medium heat. Stir constantly to prevent sticking and burning.
- Stir continuously for 10-15 minutes until the mixture thickens to a glossy gel.
- It should become translucent and shiny like glass.
- If using hazelnuts, roughly chop them and add to the mixture in the final 2 minutes of cooking.
- The Turkish delight is ready when it pulls away from the sides of the pan and has a thick, pudding-like consistency.
- Prepare a small rectangular or square dish (approximately 15cm × 20cm) by lightly greasing it with oil or lining with parchment paper.
- Spread half of the desiccated coconut powder evenly across the bottom.
- Carefully pour the hot Turkish delight mixture into the prepared dish and smooth the top.
- Let cool at room temperature for 1-2 hours until it stops steaming.
- Once cooled, cover with plastic wrap and refrigerate for 24 hours.
- After 24 hours, run a knife around the edges and turn onto a cutting board dusted with coconut.
- Cut into small squares (approximately 2cm × 2cm) using a sharp knife.
- Roll each piece of Turkish delight in the remaining coconut powder to coat completely.