8 Serves
106 Mins
In a large saucepan, combine milk and sugar, heating over medium heat until the sugar is fully dissolved. Remove from heat and stir in the rose water.
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TurkishVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
317 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
230 mg / 1,250 mgPotassium
714 mg / 4,700 mgSodium
181 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
72 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
77 gAlcohol
0 g
Place a sheet of Güllaç in a wide, shallow dish and ladle the warm milk mixture over it until softened. Repeat this process, layering the sheets and sprinkling crushed walnuts between every few layers.
Pour the remaining milk mixture over the assembled layers and allow the dessert to rest in the refrigerator to set.
Before serving, garnish the top generously with fresh pomegranate arils.
3
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Italian