Güllaç is an indispensable cold dessert of Ramadan tables, made by softening starch sheets in rose-water scented milk and garnishing with walnuts and pomegranate. Light and refreshing, it's favored right after iftar.
Heat the milk together with the sugar in a pot, without boiling, until the sugar dissolves; remove from heat and add the rosewater.
Dip the güllaç sheets one by one into the hot milk mixture and layer them in a wide dish, drizzling a bit more milk mixture between each layer.
Cover the dish and let it rest in the refrigerator for at least two hours, allowing the sheets to absorb the milk.
Before serving, sprinkle with chopped walnuts and pomegranate seeds if desired, and serve cold.
Important: Soak the sheets one by one in the hot milk so they don't stick together in layers. Allergen: contains milk and dairy products, walnuts (nuts); güllaç sheets are made from wheat starch so they may contain gluten. Can be kept in the refrigerator in a sealed container for two days.
If you prepare the güllaç at least two hours before serving and let it rest in the refrigerator, the sheets absorb the milk better and slicing becomes easier too.
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