This gently sweet, light dessert is a traditional feature on the menus of Lokantas, patisseries and homes during the holy month of Ramazan. Güllaç, whose root word means rose flavoured food is a milky layered pudding. The combination of rosewater, a little sugar and in-season fruits combine into a refreshing pudding.
6 Gullaç wafers (thin white leaves of starch)
750 Millilitre Whole-fat milk
200 Grams Sugar (1 ‘Su’ glass)
2 Teaspoons Rosewater
150 Grams Chopped nuts (1 ‘Su’ glass)
10 Pistachios / Hazelnuts, ground
- Add the milk and sugar and into a small saucepan and heat gently until all the sugar has dissolved. Stop the milk cooking before it comes to a boil.
- Leave to cool to lukewarm.
- Add a ladle of milk into a large tray and place into the milk the wafer for a few seconds to soften it up a little.
- Once pliable, gently tear/break your wafers to fit into your serving dish.
- Repeat for each wafer, adding more milk to the tray as required.
- Once you have layered half of the wafers into your serving dish, sprinkle the chopped nuts up the top layer of the wafer.
- Repeat the milk softening, tearing and layering of the wafers until you have used them up.
- Add the rose water to the remaining milk and pour this over the top of the built desert.
- Carefully place into the fridge until serving time; as it sits in the refrigerator, the milk will be absorbed by the wafers.
- Just before serving the dish, decorate with ground nuts and seasonal fruit.