There is no cooking in güllaç; the sheets soften in warm milk. The temperature of the milk is critical: boiling milk dissolves the sheet instantly, cold milk does not soften it. Warm enough not to burn your hand is the right measure.
Ingredients
For the dessert
For the top
Method
-
Prepare the milk
Boil the milk and sugar to dissolve the sugar, then leave it until warm. It should not burn your hand.
-
Lay the first sheets
Lay a güllaç sheet in the tray and ladle warm milk over it. Lay five sheets this way.
-
Scatter the walnuts
Spread the walnuts evenly over the fifth sheet.
-
Lay the rest
Lay the remaining five sheets the same way, pouring milk between them.
-
Pour on the rest of the milk
Pour all the remaining milk over. The sheets should float in it.
-
Add rose water
If you are using it, drizzle the rose water on at this point.
-
Rest
Leave at room temperature for 1 hour, then chill for 3 hours.
-
Decorate
Scatter with pistachio and pomegranate before serving.
Tips
- The milk must be warm. Boiling milk dissolves the sheets, cold milk does not soften them.
- Be generous with the milk; güllaç absorbs it, and too little leaves the dessert dry.
- Add the pomegranate as you serve, as added early it bleeds and turns the milk pink.
Nutrition
Values are per serving and approximate.