Ratluk (Serbian Walnut and Lemon Jelly Squares)
Soft, chewy lemon and rose squares studded with walnuts and rolled in sugar, like the sweets served with coffee in the Balkans.
- Time1 hr 30
- LevelMedium
- Costabout £0.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 266kcal
- 51.1gcarbs
- 41.2gof which sugars
- 6gfat
- 0.9gsaturates
- 2.9gprotein
- 1.1gfibre
- 0.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Oil a 20 cm square tin and line it with baking paper. Put the sugar, 250 ml of the water and the lemon juice in a heavy pan and heat gently, stirring, until the sugar dissolves. Bring to a boil and simmer for 5 minutes.
5 min - 2
In a second, larger pan whisk the cornflour and cream of tartar with the other 250 ml water until smooth. Heat gently, whisking all the time, until it thickens to a thick white paste.
- 3
Slowly whisk the hot sugar syrup into the cornflour paste a little at a time, so there are no lumps. Add the lemon zest.
- 4
Turn the heat to low and simmer for 50 to 60 minutes, stirring often and scraping the base, until the mixture turns a pale golden colour and is very thick and glossy. Take care, it spits.
55 min - 5
Off the heat, stir in the rose water and walnuts. Pour into the tin and level the top.
- 6
Leave uncovered at room temperature for at least 8 hours or overnight until firm.
- 7
Mix the dusting cornflour and icing sugar on a board. Turn out the slab, cut into 12 squares with an oiled knife and toss each in the mix. Store in a tin with baking paper between the layers.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
