Recipe:

 1: combine the sugar, lemon juice, 1 & 1/2 cups of water in a heavy-bottomed saucepan. Stir over low heat until the  sugar has dissolved, brushing the sugar crystals off the side of the pan with a bristle brush dipped in water.

 2: bring the syrup to a boil. Boil to the soft ball stage (240 degrees on a candy thermometer), remove from the stove.

 3: In another heavy-bottomed saucepan, mix together cornstarch 1 cup, water 3 cups, cream of tartar mix with a whisk  so that they are no lumps.

 4: place it on the stove and keep mixing on medium flame, till gets thick like glue.

 5: now add the sugar mixture little at a time in this cornstarch thick mixture mix well so that they are no lumps, bring it  to a boil and then lower the flame to low and cook till the mixture is pale golden colour.  (Stirring is essential during this  time.)

 6: then mix rose water with food colour and stir it in the thick mixture, add the pistachios mix well.

 7: add the mixture in the greased pan, cover with cling film for 8 hours.

 8: then mix cornstarch, powder sugar.

 9: dust the surface with the powder sugar mixture, place the turkish delight, cut in cubes, and add them in the powder  mixture.

 10:serve and enjoy.

 NOTE: store in air tight box with the powder mixture it will help it from sticking with one another.