In a 24×24 square pan, lay non-stick paper cut exactly to the dimensions of the base on the base. It will work best if you have a square cake ring and a stand. Otherwise put in whatever small utensil you have.
Using a sieve, sift the base of the pan with plenty of starch until it forms a layer.
We leave aside the container for the Turkish delights.
In a deep pot with a thick base, heat the water, add the sour cream and stir to dissolve.
Add the sugar and stir to melt.
Add the glucose, mix and boil the Turkish delight until it reaches 107 °C.
Dissolve the cornflour well in a little water and add it, stirring constantly with a wire or wooden spoon. It needs around 8-10 minutes to start boiling and slowly congeal and tighten.
Boil on medium to high heat (at 6-7) with constant stirring so that it does not stick, until it reaches 123-124 °C. It needs about 50' and 1 hour of boiling.
The Turkish delights are ready when large bubbles appear in the Turkish delight and the mixture becomes thick and heavy with thick bubbles.
Turn off the heat and add the desired flavor and color while stirring.
If we want loukumi with mastic flavor, at the end of boiling, we should pour crushed mastic into powder and stir until it melts.
Pour corn flour or starch into the pan and pour the hot Turkish delight.
Sprinkle the surface of the Turkish delight with a thin layer of powdered sugar.
Place the hot circle with the Turkish delight on a grill so that it starts to cool.
Let the Turkish delight stand and stabilize for at least 12 hours.
Sprinkle some powdered sugar on top of the treat and cut in pieces.
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