5 s.b. süt
2 çorba k. un
2 çorba k. nişasta
2 y.k. pirinç unu
1 s.b şeker (ben daha az kullandım)
1 paket vanilya
1 yumurta sarısı
10 güllaç yaprağı
1 litre + 2 su bardağı süt
1 kupa dolusu şeker
Muhallebiyi hazırlamak için, sütü, damla sakızını, şekeri, pirinç unu ve nişastayı tencereye alıp karıştırarak yoğunlaşana kadar pişirin.
Turkish cuisine is known for its many varieties of desserts, including baklava, Kunefe, Kadayif, Asure (Noah’s pudding), Sutlac (rice pudding), Lokum (Turkish delight), Gullac. Gullac, the most decadent and creamy dessert, which is a quick and easy one, when we compare with the other desserts in Turkish cuisine.
10 Gullac sheets
1 and ½ cup sugar
7 cups whole milk
For vanilla pudding
5 cups whole milk
1 cup sugar
2 tbsp all-purpose flour
2 tbsp rice flour
2 tbsp corn or wheat starch
2 tbsp coconut flakes
1 egg yolk
2 Mastic gum
Reminding for gullac
- Gullac dessert should include lots of milk
- It should be covered right after it has been made
- Gullac should be eaten fresh, if you used walnuts for the filling (since walnuts give a dark color to dessert and make it brownish).
In a medium pan, on medium high heat boil the milk, ground mastic gum, sugar, flour, rice flour, and corn starch by stirring until bubbly then add beaten egg yolk and whisk them all as fast as you can.
When it becomes consistent, turn the heat off add vanilla and finely shredded coconut flakes. Beat them with an electric mixer for about 5 minutes then let it cool to room temperature.
Meanwhile, boil the milk with the sugar for a few minutes. Let it cool down to warm. Pour 1 scoop of milk and sugar mixture into a pan the same size as the Gullac leaves or if you use rectangular shape dish, you will need to break them to be able fit it into your dish.
Place one leaf in the pan and then pour a little milk on top make sure the leaf is completely soaked. Repeat the process until you finished the (5) half of the 10 leaves.
Spread vanilla pudding evenly then start to place the rest of the Gullac leaves one by one on top of pudding. Place them and pour a scoop of milk at a time until you have covered the remaining 5 leaves.
Drizzle over the rest of milk and sugar mixture on top of gullac. Cover and chill it until you serve. Before you serve, slice it into medium squares and decorate it with pomegranate seeds and nuts you like.