Su Muhallebisi (Starch Pudding with Rose Water)
- Starch ¾ cup
- Water 7 cups
- Milk 2 ½ cups
- Sugar 2 cups
- Rose water 2 tablespoons
- Pistachio nuts (uncrushed) 1 cup
Dissolve starch with 1 cup water, add milk and ¾ cup water. Cook for 15 minutes stirring constantly in the same direction. Rinse a 25 cm. diameter pan with water. Pour the hot pudding into pan and leave to cool. When partially set, pour approximately ½ cup of water over it. Chill in refrigerator for 4-5 hours until well set. Put the sugar and the remaining water in a large deep bowl and stir until the sugar is dissolved. Add the rose water. Cut the set pudding into 2 cm. squares. Transfer into the bowl without ruining their shape. Coarsly chop the pistachio nuts and sprinkle over the pudding. Serve in individual dessert bowls, adding its syrup.
This recipe is from the Gaziantep region but it is a widely known dessert. In some regions it is served sprinkled with molasses or icing sugar instead of diluted sugar, and rose water is sprinkled before serving. Equal portions of wheat and corn starch should be used. In summer months, crushed ice is put in the dessert bowls.