Instructions: * Available at finer supermarkets and Middle Eastern specialty shops

Combine the sugar and 1 cup (250 ml) water in a saucepan over moderate heat, stirring occasionally until the sugar has dissolved. Stir the gelatin into the remaining water in a small saucepan over low heat until dissolved. Bring the sugar mixture to a boil and cook uncovered until it reaches 260F (127C). Stir the cream of tartar into the gelatin mixture, then add to the sugar mixture and stir to combine.

Remove from the heat. Add the rose water and one or two drops of food coloring to make the mixture pale pink in color. Pour into two square 8-inch (20 cm) pans and allow to sit at room temperature for several hours or overnight. Dip the bottoms of the pans into warm water to loosen the gelatin and invert onto waxed paper dusted with a little of the powdered sugar mixture. Cut into 1-inch (2.5 cm) squares with an oiled knife and toss in the powdered sugar mixture to coat evenly.

Makes about 1 pound (450 g).

Consider using other flavorings such as orange, lemon, or creme de menthe, along with an appropriate food coloring.

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