- 1 liter Fomilk Herbal Based Unsweetened Almond Drink
- 8 sheets of rice or gluten-free gullaç dough
- 16 pieces of Natumora Medina Mebrum Jumbo Date Puree
or 4 tablespoons of Umay Herbal Organic Flower Honey
- 1 cinnamon stick
- 1.5 cups crushed Natumora Walnuts intra-
- Some pistachio powder for decoration
1- First, remove the seeds from the dates and soften them in hot water for about 10 minutes.
2- Then put 1 glass of almond milk in the blender and continue mixing until it reaches a smooth consistency.
3- After it is well integrated, pour the mixture into a saucepan and add the remaining milk, light the bottom of the stove at medium level.
4- While it is heating, add a cinnamon stick and when it comes to the boiling point, remove the cinnamon sticks and turn off the heat.
5- You can choose 4 tablespoons of honey instead of date puree, you can reduce the honey ratio according to your sweetness preference.
6- Pour 1-2 scoops of the milky mixture to the bottom of the container you will use.
7- If you dip the leaves of Güllaç before the milk cools, the leaves will fall apart.
8- Start arranging the Güllaç leaves on the bottom of the container with the shiny parts facing up.
9- While the leaves are being laid, wet each layer with the milky mixture.
10- Pour the crushed walnuts between the layers, evenly on all sides.
11- After the arranging process is finished, pour the remaining milk on top.
12- Decorate the top layer with pistachio powder.
13- Leave it in the refrigerator for at least 1 hour.
Natumora Products Used in the Recipe: