Grease a glass mould with little oil and spread evenly.

Take sugar, ¾ cup water and lemon juice in a sauce pan and cook till the sugar syrup reaches soft ball consistency. It will take around 10 mins. Cook the syrup in medium heat. When you spoon some syrup in a bowl of water, you will be able to collect the syrup. This is the stage.

Now in a nonstick kadai. Take cornflour, cream of tartar, water and mix well using a wire whisk.

Now place it on heat. Cook till it thickens.

Now slowly drizzle the syrup and keep mixing.

Once all the syrup is added. Keep mixing and continue to cook on low heat for 30 to 35 mins. You can see the mixture will get very sticky and thick and leaving the sides of the kadai.

Add in vanilla, rose extract and red food colour and mix well.

Pour this in a greased pan and spread with a wet spatula.

Let it rest and cool for atleast 3 to 4 hours.

Mix cornflour and icing sugar in a bowl and set aside.

Dust a work surface with cornflour and sugar. Unmould the turkish delight and cut it into strips. Then cubes. Dust more each while cutting.

Now coat each turkish delight in the sugar mix and enjoy.