Photograph of the finished Gullac

Middle East · Lá bột xếp tầng sữa hoa hồng óc chó

Gullac

40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried gullaç leaves Dried gullaç leaves 20 leaves
  • Photograph of Fresh milk Fresh milk 2.4 l
  • Photograph of Sugar Sugar 600 g
  • Photograph of Walnut Walnut 360 g
  • Photograph of Rose water Rose water 48 ml
  • Photograph of Pomegranate seeds Pomegranate seeds 240 g
  • Photograph of Pistachios Pistachios 120 g

Method

  1. 1 Heat the milk with sugar until the sugar dissolves, then let it cool down to a warm temperature.
  2. 2 The milk should be warm, not hot; hot milk will cause the rice flour to dissolve into a paste immediately.
  3. 3 Place a sheet of dough on a tray, then spoon warm milk over the entire surface of the sheet to soften it.
  4. 4 Arrange the leaves one by one and pour milk over them until the third leaf, then sprinkle crushed walnuts on top.
  5. 5 Place the remaining two leaves on top and pour the remaining milk over them.
  6. 6 Pour rose water over the slices, refrigerate for 4 hours, and sprinkle with pomegranate seeds and pistachios when slicing.
Start cooking