Milk Pudding in Rose Water
(Haytalya - Gaziantep and Hatay Regions)
2 cups whole milk
2 tbsp sugar
2 tbsp corn starch, melted in 4 tbsp water
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1 cup water
1 cup sugar
1 tbsp lemon juice
1 tbsp rose water
Place the sugar and milk in a medium pot, stir. Slowly add corn starch-water mixture in it, stir constantly. Then add the powdered mastic in it, stir. Cook until it gets enough thickness. Then pour the mixture into 2 a Lt Pyrex dish. When the pudding cools down, place the dish in the fridge. Then cut in little cube shaped.
Meanwhile to prepare the sherbet, place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 10 minutes and add lemon juice and rose water, turn the heat off. After letting the sherbet cool, pour into the bowl and place it in the fridge.
Place the sherbet equally into the individual bowls. Put some milk pudding cubs and some fruits into the sherbet. Sprinkle some toasted almond and pistachios all over them.
This authentic Gum-mastic Pudding and a Melange of Fruits Bathed in Rose Sherbet dessert is served on especially hot summer days to please visitors.
-Tarhana Soup, Elbesan Kebab, Dried Fig Salad, Feta Cheese Spread, Eggplant with Veggie Filling, Peppered Bread and Turkish Almond Cookies.
Labels: Dairy Desserts