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Pomegranate Turkish Delight

Transform fresh pomegranates into a jewel-like Turkish delight with this authentic recipe featuring tartness and sweetness, coated in coconut and studded with crunchy hazelnuts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 day 35 minutes
Servings: 45 pieces
Course: Dessert, Snack
Cuisine: Middle Eastern
Calories: 45
Ingredients Method Notes

Ingredients
  

For the Pomegranate Turkish Delight
  • 4-5 large large pomegranates (to yield 500ml / 2 cups fresh juice)
  • 170 g granulated sugar ¾ cup / 6 oz
  • 50 g cornstarch ⅓ cup / 1.8 oz
  • 15-25 g hazelnuts, chopped (optional) 2-3 tablespoons
For Coating
  • 100 g desiccated coconut powder 1 cup

Method
 

Extract Pomegranate Juice
  1. 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.
  2. Collect approximately 3 cups of pomegranate arils.
Juice the Pomegranate
  1. 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.
  2. Pour through a fine-mesh strainer into a bowl, pressing gently to extract all the juice. Discard the seeds and pulp.
  3. You should have about 500ml (2 cups) of fresh pomegranate juice.
Prepare the Mixture
  1. Pour the strained pomegranate juice into a medium saucepan.
  2. Add 170g granulated sugar and 50g cornstarch. Whisk thoroughly until completely dissolved.
Cook the Turkish Delight
  1. Place the saucepan over medium heat. Stir constantly to prevent sticking and burning.
Continue Cooking
  1. Stir continuously for 10-15 minutes until the mixture thickens to a glossy gel.
  2. It should become translucent and shiny like glass.
Add Hazelnuts (Optional)
  1. If using hazelnuts, roughly chop them and add to the mixture in the final 2 minutes of cooking.
Test Consistency
  1. The Turkish delight is ready when it pulls away from the sides of the pan and has a thick, pudding-like consistency.
Prepare the Pan
  1. Prepare a small rectangular or square dish (approximately 15cm × 20cm) by lightly greasing it with oil or lining with parchment paper.
  2. Spread half of the desiccated coconut powder evenly across the bottom.
Pour and Set
  1. Carefully pour the hot Turkish delight mixture into the prepared dish and smooth the top.
  2. Let cool at room temperature for 1-2 hours until it stops steaming.
Refrigerate
  1. Once cooled, cover with plastic wrap and refrigerate for 24 hours.
Cut and Coat
  1. After 24 hours, run a knife around the edges and turn onto a cutting board dusted with coconut.
  2. Cut into small squares (approximately 2cm × 2cm) using a sharp knife.
Final Coating
  1. Roll each piece of Turkish delight in the remaining coconut powder to coat completely.

Notes

Store Turkish delight in an airtight container with layers separated by parchment paper. It can be kept at room temperature for up to 1 week or refrigerated for up to 3 weeks.