Prepare Workspace: Begin by placing two pots on your stovetop. Attach a candy thermometer to one pot, line a baking dish with foil, and lightly spray it with nonstick spray to prevent sticking.

Boil Sugar Mixture: In the pot with the thermometer, combine 2 cups of granulated sugar and 1.5 cups of water. Heat over medium-high until boiling, then let it cook until the mixture reaches 240°F.

Whisk Cornstarch Paste: In the second pot, whisk together the remaining 1 cup of water, 1 cup of lemon juice, 1 cup of cornstarch, and 1/2 teaspoon of cream of tartar. Set it over high heat, stirring until it forms a thick, smooth paste.

Combine Mixtures: Gradually pour the hot syrup into the cornstarch paste while stirring continuously to prevent clumps.

Simmer Until Thick: Return the mixture to medium heat and let it simmer for about 45 minutes—stir constantly until it thickens to a golden-orange jelly consistency.

Add Flavorings: Remove from heat, then stir in 1 tablespoon of rosewater, 1 teaspoon of raspberry extract, 1 teaspoon of orange extract, and a pinch of salt. Add red food coloring here if you want a vibrant look!

Layer and Chill: Pour half of the mixture into your prepared baking dish. Sprinkle chopped pistachios evenly over it, then pour the remaining mixture on top to form layers.

Set until Firm: Chill in the refrigerator for 30-60 minutes, or until set firm. Once firm, cut into squares and generously coat with powdered sugar.