A light and refreshing Ramadan dessert, made by softening thin güllaç sheets in milk and layering them with pomegranate seeds and walnuts. It offers an elegant presentation, standing out with the fragrance of rose water.
Heat the milk with the sugar without boiling, just until the sugar dissolves; remove from the heat and add the rose water.
Dip each güllaç sheet briefly, one at a time, into the warm milk and arrange on a large tray; continue layering this way until you reach the halfway point.
Continue layering by sprinkling chopped walnuts over the remaining sheets, dipping and placing each sheet in the milk.
Pour the remaining milk evenly over the entire tray, making sure all the sheets are soaked.
Let the güllaç rest in the refrigerator for at least two hours; slice and garnish with pomegranate seeds and pistachios before serving.
Allergen: contains dairy and walnuts. Important: Don't leave the güllaç sheets in the milk too long at once, as they can turn overly soft and tear quickly; simply dip the sheet in the milk and transfer it to the tray right away.
If you prepare the güllaç at least two hours before serving and let it rest in the refrigerator, the milk settles better between the layers and slicing becomes easier.
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