Turkish Delight (Malban)

Turkish Delight (Malban)

Prep. mins
Cooking mins
Middle Eastern

INGREDIENTS Measurements


2 cups water
1/2 cup cornstarch
4 cups powdered sugar
2 tablespoons rose water
Red food coloring
Large amount of powdered sugar and cornstarch



  • Bring ¾ cup of the water to a boil in a saucepan. Remove from heat and set aside.
  • In a heavy-bottomed saucepan, dissolve cornstarch in remaining 1¼ cups water. Place pan over medium heat and gradually add the boiled water, whisking constantly, until well combined. Add 2 cups of the powdered sugar all at once, whisking constantly until sugar is dissolved. Gradually add remaining 2 cups sugar, stirring constantly for 5 minutes or until mixture is thickened and bubbly. Add rose water and few drops of red food coloring. Stir until combined.
  • Mix powdered sugar and cornstarch and place half the mixture in a baking dish. Spread cooked sugar mixture in an even layer over the top. Let cool for awhile, then cover with another large amount of sugar-cornstarch mixture. Let cool completely.
  • Using an oiled knife, cut Malban into squares. Arrange on a plate, shaking off excess sugar and cornstarch.


  • Substitute rose water with mint essence, and red food coloring with green.
  • Substitute rose water with orange blossom water, and red food coloring with orange.
  • Fold in ½ cup chopped, toasted nuts (hazelnuts or almonds) and substitute rose water with 2 teaspoons vanilla or ground mystique. Do not add food coloring.
  • For an Arabian variation, substitute water with concentrated juices, like hibiscus, apricot, carob or licorice.


  • Malban, Turkish Delight, Lokum, Rahat Al Halkoum: A perfumed candy made from starch and sugar.

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