1/4 tsp tartaric acid
1-2 tsp rose water
2 oz (55g) corn flour
1 1/4 lbs (565g) raw cane sugar
1/2 pint (285 ml) water
1 oz (30g) pistachio nuts
Icing sugar to coat
1. In a bowl combine the tartaric acid, rose water, and corn flour with just a tiny drop of water to make a paste.
2. In a saucepan combine the sugar and water, and bring gently to the boil, stirring continually. Continue boiling without stirring until the mixture is thick and smooth.
3. Stir the corn flour mixture into the syrup, mixing it thoroughly, then add the coarsely crushed pistachio nuts. Pour into a shallow lightly greased tin and cool.
4. When set, remove the sweet from the tin and cut it into squares, rolling each one in a generous amount of the icing sugar.