Gyllach is an oriental milk dessert, very sweet and very tender. How to prepare a gullach if there are no special sheets of the same name?
It is necessary
- - rice paper - 1 pack - 10-12 sheets
- - milk - 600 ml
- - sugar - 2 cups
- - peeled walnuts - 2.5 cups
- - rose petals (or pomegranate seeds) - for decoration
- - rose water or rose oil
Instructions
Step 1
If you want to pamper yourself with a fragrant Turkish dessert, but there are no special sheets of gullach, do not be discouraged: in supermarkets, in the Asian cuisine department, you can always find nondescript packages of rice paper. This paper will become the basis for a delicate dessert.
Step 2
Heat the milk and dissolve the sugar in it. Remove from heat and cool for 5 minutes to a temperature of about 60 - 70 degrees. If you don't have a special kitchen thermometer, you can drip the mixture onto your wrist the old fashioned way. Hot but bearable? So, just the right temperature. As the milk cools down, you can warm it up a little. Put rose oil in milk or add rose water.
Grate the nuts. It is important. Do not chop with a knife - this will leave large pieces and the dessert will not be tender. And do not grind in a meat grinder or blender, as the nut mass will be fatty, dense. The nuts must be grated using a sharp, not too fine grater. So the plates of nuts will be airy and oil will not stand out, and this is exactly what is needed for our dessert.
Let's take a metal, glass or ceramic mold. Metal without a non-stick coating, since we will divide the finished dessert into portions right in the form in which it was prepared. For the same reason, a silicone mold will not work.
Pour a ladle of sweet hot milk into the bottom of the mold. A ladle is approximately 100 milliliters. Carefully, smoothing, put a sheet of rice paper into the milk. Smoothing is necessary so that the edges of the paper do not wrap towards the center. Pour in another ladle of milk and lay out the next sheet of rice paper, smoothing, helping the sheet to fully soak. Sprinkle in some grated nuts, pour in a little milk, put the next sheet of rice paper.
Continue to stack the food in layers until 2 sheets remain. Put one of them on top of the nuts, pour a ladle of milk, cover with another sheet. Drizzle with milk.
Decorate the top with the remaining grated nuts, rose petals. If you don't find rose petals, you can decorate with pomegranate seeds.
Step 3
Put the dessert in the refrigerator for at least 30 minutes. And best of all for the whole day or all night. As the milk is absorbed, you can carefully and little by little add the milk that remains.
In summer, you can replace pomegranate seeds with fresh berries. One of the layers of gyllach can be made berry and garnished with fresh berries.
