Traditional Turkish Delight with Rosewater and Pistachios

In a small bowl, sprinkle the gelatin over the 1/4 cup of cold water and let it sit for about 5 minutes until it softens.
Make the Syrup Base:

In a medium saucepan, combine the granulated sugar, water, and corn syrup. Cook over medium heat, stirring constantly, until the sugar dissolves.
Bring the mixture to a boil and simmer for about 10 minutes, or until the syrup reaches a temperature of 240°F (soft ball stage).
Add Rosewater and Gelatin:

Remove the syrup from heat and stir in the rosewater and lemon juice.
Carefully whisk in the softened gelatin mixture until smooth and fully combined.
Set the Mixture:

Pour the mixture into a square or rectangular baking dish (approximately 8×8 inches), greased lightly with cooking spray or lined with parchment paper.
Allow the mixture to cool slightly, then refrigerate for at least 4 hours or until firm.
Cut and Coat:

Once the Turkish Delight has set, remove it from the dish and cut it into small, square or rectangular pieces.
In a small bowl, mix together the cornstarch and powdered sugar.
Coat each piece of Turkish Delight generously with the cornstarch and powdered sugar mixture to prevent sticking.
Add Pistachios:

Roll each piece in chopped pistachios for an extra layer of crunch and flavor.
Serve:

Serve Turkish Delight chilled or at room temperature. Enjoy on its own or with a cup of tea for a traditional Middle Eastern treat.
Serving and Storage Tips: