Cover the bottom and sides of a deep, square tray foil, allowing it to protrude from the ends. Fthe oil is smeared with melted butter. From the sheet is scraped white core. Mix grated peel, juice, 600 g of powdered sugar and 1/2 cup (100 ml) of water in a saucepan with a thick bottom. Stir over medium heat, without boiling, until sugar dissolves. If sugar crystals form on the walls of the vessel should be removed. Allow to boil, and then reduce the temperature and allow to boil without stirring for about 5 minutes or until the mixture forms a scoop of long filaments when pipetting in cold water. The gelatin was mixed with 1/2 cup (100 ml) of water and a water bath was stirred until dissolved. In a separate bowl mix the cornmeal 1/2 cup (100 ml) of water until a smooth slurry. The gelatin and corn mixture was added to the sugar syrup. Mix at medium heat until it boils and becomes clear. Add the essence or rose water and paint. Pour the mixture into the pan with fthe oil and leave in refrigerator overnight. Then removed from the tray, fthe oil was removed and the Turkish delight was cut into cubes, each of which is in the rest add some powdered sugar.