Squeeze the juice from 6 lemons. We need one cup of freshly squeezed lemon juice.
Put the water and sugar in a pot or pan and bring to a boil.
Mix one cup of cornstarch with one cup of lemon juice in another deep bowl.
Add the mixture of lemon juice and cornstarch to the boiling sugar water and immediately reduce the heat to medium.
Stir continuously for 25-30 minutes until the mixture thickens. If you stop stirring, the mixture will stick to the pan due to the presence of cornstarch.
After boiling the mixture for 20 minutes, add half a tablespoon of grated organic lemon zest and a pinch of turmeric and give it a good mix.
After the mixture thickens, pour it into a baking pan with a diameter of approximately 25 cm (about 10 inches). Use parchment paper for not slipping.
Let the mixture cool down to room temperature and set for 4-5 hours until it thickens and reaches the consistency of Turkish delight.
Once the mixture has set, remove it from the baking tray, sprinkle grated coconut on your cutting board, cut it into small pieces of your desired size and shape. Then, roll the pieces in grated coconut until all the Turkish delights are coated with coconut.
Serve with dried nuts.
