Güllaç, one of the most special desserts of Ramadan, is waiting impatiently to decorate the iftar tables. Güllaç dessert, which is both healthy and light, is one of the traditional flavors of Turkish cuisine. So, is it possible to make Güllaç at home? What are the tricks of making Güllaç? How to make the best and most delicious gullac? Homemade recipe of delicious gullac, which will leave a mark on the palate, is only on yasemin.com!
The herald of Ramadan, the Güllaç dessert made since the founding years of the Ottoman Empire, stands out as one of the most sought-after dessert recipes of the month of Ramadan. Although it is usually bought from outside, the most delicious thing is made at home. We answer your questions about Güllaç, which appeals to both the eye and the palate with various decorations and meets your sweet needs even though it is a mild flavor. Güllaç leaves, the product of the magnificent harmony of corn starch, flour and water, become the crown jewel of Ramadan tables when combined with walnuts, milk and rose water. Well, how to make Güllaç dessert, which is proof that a delicious dessert can be made with few ingredients? What are the tricks? Here is Güllaç recipe with tricks…
1 pack of Güllaç (10 leaves of Güllaç)
1.5 liters of milk
2 glasses of sugar
2 tablespoons of rose water
For the top;
HOW TO WORK
Start the recipe by first preparing the syrup. Put the sugar and milk in a deep saucepan and mix until warm. Never boil the milk.
Then put the gullac leaves in a deep tray. Pour the milk with a ladle so that all parts are wet.
Repeat the same process for 5 Güllaç leaves and after wetting the 5th layer with milk, sprinkle hazelnuts on this layer. Lay the other Güllaç leaves on it by wetting them in the same way.
Take one glass of the remaining sugary milk and add rose water into it. Finally, after pouring the top of the dessert, put it in the refrigerator.
After resting for at least 2-3 hours, you can decorate and serve as desired.
TIPS FOR MAKING GLULA:
– Güllaç is a dessert that must be consumed the day it is made. Because the top of the gullaç leaves can dry up the next day and if it contains walnuts, hazelnuts, peanuts or fruit, it can darken the gullaç and spoil the taste of the milk.
– Adding rosewater to Güllaca is an Ottoman tradition. However, you can also make Güllaç without adding rosewater. You can add pomegranate juice instead of rose water, or you can add vanilla to milk to prepare a different aroma.
– It is necessary to make the gulla with plenty of milk. After the leaves of Güllaç are wet, if they come into contact with air, they become jelly and lose their flavor. For this reason, it should be prevented that the gullac, in which a lot of milk is poured, comes into contact with the air.
– Walnut is the most suitable for Güllaç, which can be decorated with various nuts. Since hazelnuts and pistachios change the color of the rosemary, walnuts are generally preferred, as almonds also give bitterness to the rosemary.