Gullac Ramadan Dessert
This light, milky dessert is especially prepared during Ramadan in Turkey. Super easy.
Servings 10 servings
Calories 250kcal
Ingredients
Dessert
- 10 sheets gullac
- 2 litres milk
- 500 grams sugar
- 1 tablespoon rose water optional
- ½ teaspoon vanilla extract optional
- 200 grams walnuts coarsely chopped
Garnish
- 3 tablespoons walnuts coarsely chopped
- 2 tablespoons nuts coarsely chopped
- 1 tablespoon ground pistachio
- 2 tablespoons fruit of choice sliced
Instructions
- Put the milk and the sugar in a pot. Mix. Heat until it is warmer than lukewarm. The milk should not come to boil.
- When the milk is warm enough and if you choose to use them, add the rose water and/or vanilla and mix to dissolve.
- Use a wide enough tray or dish to prepare the dessert and place the first layer of gullac in it. Sprinkle with a generous amount of milk spread and place another layer on top and do the same.
- When you have placed 4 sheets with milk spread in between put half of the walnuts and then put 2 more sheets again with milk mixture in between.
- Then put the remaining walnuts. Then place 4 more sheets with milky spread again in between each sheet.
- Pour all over the remaining milk spread. The gullac sheet on the top should be covered with milk all around.
- The dessert is ready. Put it in the fridge and wait until the mix is soaked up and the dessert chills, for at least 2 hours.
- Before serving garnish according to your choice. The traditional garnish is pomegranate seeds, but any seasonal fruit will do; such as strawberries and seedless cherries. Also additional walnuts, nuts, pistachio will be good choices.
Notes
Rose water and vanilla extract are optional.
Open the packaging of the gullac sheets at the very last minute when everything else is ready and make the assembly as quick as possible. When gullac sheets are exposed to air they get dry and crumbly very quickly.
Keep in the fridge for at least two hours before serving.