Gelisim News

The trendy dessert of Ramadan will also be the apple of the eye during the bairam

Pastry Chef Lect. Semanur Önal shared a recipe for " rose pudding" which is both practical and delicious and can be made with ingredients found in any home, for those who want to make their own dessert at home.

Those who want to set special tables for their loved ones during Ramadan and offer delicious and easy-to-make and low-cost treats to their guests are already caught up in the sweet rush of the holiday. Istanbul Gelisim University Gastronomy Department Instructor Semanur Önal explained all the tips and tricks for making the Ramadan classic and trendy dessert, "gullac with custard."

Lect. Semanur Önal suggested opting for milk-based desserts instead of syrupy desserts during the Eid in order to give the tired stomachs a break after the month-long Ramadan. "Milk-based desserts are more preferred than syrupy or chocolate desserts. I recommend them because they are light and easy to digest. Hence, I found the recipe for rose pudding suitable for the bairam,’’ said, Lect. Önal.

Lect. Semanur Önal listed the ingredients for rose pudding as follows:

 -8 sheet of rose pudding
- 1200 grams of milk (5 water glass)
-200 grams of sugar (1 water glass)
-1 packet of vanilla
- Walnuts, hazelnuts, and pistachios can be optionally used in between the layers.

For the princess cream, the ingredients are:

-60 grams of cornstarch (1/2 water glass + 2 tablespoons)
-55 grams of flour (1/2 glass water)
-180 grams of granulated sugar (slightly less than 1 water glass)
-1 liter of milk
-100 ml of heavy cream (1/2 package)

Lect. Önal explained the preparation of the dessert with all the tricks, with the following expressions;

"In the first step, we prepare our pudding. We mix the dry ingredients of the cream, which are flour, sugar, and starch, with 1 liter of milk before placing it on the stove. This step is important to prevent the dry ingredients, especially the starch, from clumping. Once the ingredients are well mixed, we place the mixture on the stove over low heat, stirring constantly until it thickens and comes to a boil. After it boils, we continue to cook for 1-2 more minutes, then remove it from the stove, add 1 packet of vanilla, and let it cool. Once the custard has cooled, we add the liquid cream and mix well.

The trick is in the sherbet

To prepare the sherbet, we heat 5 cups of milk and 1 cup of sugar. This is a key step in the recipe. It's important not to boil or overheat the sherbet. It should only be warmed enough to dissolve the sugar. At this point, instead of heating all of the milk, we can reserve some of it. This way, if the sherbet is too hot, we can temper it with the reserved milk. We do not want to wait too long for the milk to cool down either. The temperature of the milk is important because if it's too hot, it can cause the gullac sheets to become doughy. If it's too cold, the sheets won't soak up the sorbe and will remain tough. Once the sherbet is ready, we add a packet of vanilla to it. Optionally, we can also add 1-2 drops of rose water.

We need a total of 8 rose pudding sheets, 4 for the bottom layer and 4 for the top layer

Once our cream and sherbet are ready, we start making it now. We use 4 rose pudding leaves for the bottom layer, soaking each sheet in 1 or 2 scoops of sherbet. After the sheets have absorbed the milk, we add half of the pudding on top and spread it evenly. As an optional filling, we can use nuts, chocolate chips, or grated chocolate. For the second layer, we use 4 more rose pudding leaves and soak them in the sorbe. After the dessert has absorbed the sherbet, we cover it with the remaining cream. After letting the dessert cool in the fridge for 2 hours, we can garnish it with red fruits and coconut flakes, if desired.