Set the small pot on a burner. Raise the heat to low-medium temperature. In the pot, add 2 cups of sugar and 2 cups of water. Whisk to combine. Continue to stir the sugar and water on low heat until the sugar dissolves.
Once the sugar has dissolved, raise the heat to a boil. Keep the pot at a boil until the syrup hits
115 C or 239 F when tested with a sweets thermometer. If you don’t have a thermometer, a second option is to test if the syrup forms a soft ball when dipped in a cup of cold water. Remove from heat.
In the small mixing bowl, add the corn flour, 1 cup of powdered sugar, and 1 cup of water. Whisk to combine until smooth.
Set the medium pot on the burner. Add in the remaining water. Bring to a boil.
In the boiling pot, add the corn flour mixture. Whisk to combine with the water. Lower heat to medium temperature until the mixture thickens and boils.
In the same pot with the corn flour mixture, add the syrup from step 1. Whisk frequently at a low boil for about 30-40 minutes.
After the time is up, add the rose water, salt, and pistachios to the mixture. Stir to combine. ]
Grease a square baking pan. Pour in the mixture from the pot, smoothing it out to cover the entirety of the square baking pan evenly.
Set the square baking pan with the mixture on the counter. Allow the mixture to sit at room temperature for 2-3 hours.
Remove the Pistachio Lokoum from the baking pan and set it on a cutting board. Drizzle the powdered sugar on the set mixture. Flip it over and repeat.
Wet the Chef’s knife with water. Cut the Pistachio Lokoum into even squares. Sprinkle with more powdered sugar if desired.
These yummy Pistachio Lokoum are officially ready to be eaten. Enjoy!