Ingredients for the Walnut Güllaç Recipe

  • 1 pack of rosemary
  • 2 liters of milk
  • 3 cups granulated sugar
  • 250 g walnut kernels

For the above:

  • 4-5 tablespoons of walnut kernels (finely ground)
  • Strawberry

How to Make Güllaç with Walnut?

  • Take the milk in a deep saucepan and add the powdered sugar on it. Stir over medium heat until sugar dissolves. When the milk is warm enough to burn your hand, take it off the stove.
  • Take the walnuts in a rondo so that they remain slightly large.
  • Add a ladle of warm milk to the bowl in which you will prepare the Güllacı. Arrange the Güllaç leaves that you have divided according to the size of the container you will use.
  • After making sure that the shiny part of all Güllaç leaves is facing up and they are all well wet, place half of the leaves in the package in your container.
  • After waiting for 5 minutes for them to absorb the milk, pour the ground walnuts abundantly and wet the remaining Güllaç leaves in the same way and arrange them on it.
  • After waiting for at least 2 hours in the refrigerator, cut your rosella into slices. Serve garnished with crushed walnuts and strawberries. Enjoy your meal.

What are the Tips for the Walnut Güllaç Recipe?

  • Güllacı should be made with plenty of milk. If the leaves of Güllaç come into contact with the air after getting wet, they become jelly and lose their flavor. For this, plenty of milk should be poured on it and its contact with the air should be cut off.
  • The milk must be warm. Immediately after the sugar has melted, it should be removed from the stove within 10 minutes at the latest. If the milk is hot, it will definitely cause the rosemary to become dough.
  • Nuts, pistachios, walnuts and almonds can be put in it. However, it is recommended to use walnuts as hazelnuts and pistachios change the color of the rosemary and almonds give bitterness to the rosemary.
  • The decoration of Güllac, which is a natural dessert, should be as simple as possible in accordance with its nature. It is recommended to decorate with walnuts, hazelnuts, pistachios or cherries at most. But if you want, you can prepare it by decorating it with fruits such as strawberries, peaches and apricots while serving according to your taste and season.
  • If you are going to put fruit with the mortar you use between the rosemary, you should consume it immediately. Because acidic fruits can spoil the taste of dessert.
  • If you want to sweeten the gulla with fruit; You can add peach puree or nectarine to the middle layers.
  • Be sure to consume after resting in the refrigerator.
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