A friend of mine sent me a photo of this dessert after I posted the Turkish dish Iskander kebab,guess everybody got into the Turkish cuisine mood that day.
After some research I found the easiest recipe and made it yesterday, kept it in fridge all night to settle and served it with coffee this morning for my guests.
Feedback was all positive, taste is so yummy but my critical self thought it needs some adjustments, less sugar in pudding mixture and a bit more cornflower so as it’ll be easier to roll it when served.
Guess it’s okay for a first trial, hope next time it’ll look nicer.
# 4 cups of milk.
# 1 pack of cream ( علبه قشطه صغيره)
# 1/2 cup of sugar.
# 1/2 tsp mistaka.
# 1 tsp rose water.
# 3 tablespoons cornflour.
# 3 tablespoons rice flour. (or all 6 cornflour will do)
# some butter and sugar for caramel.
# boil till mixture is thick and creamy.
# add crushed mistaka and rose water.
# leave to cool.
# cover a wide non stick pan with butter then coat it with a layer of sugar.
#slowly add the pudding over it.
#over a medium heated gas place the pan and keep rotating it till pudding is bubbly and all sides are golden and caramelized. (about 20 minutes)
# directly put the pan in a tray full with iced water.
# leave to cool and settle in fridge.
# with a sharp spatula remove a piece with caramel bottom, flip and make it as a roll on serving dish.
Can’t say that last step is easy but I’m sure you’ll get it with practice, I’ll sure will try it again.