According to an old Turkish proverb, “eat pleasantly and converse softly.” Sweets and pastries have traditionally played a significant and distinct role in Turkish cuisine. That was true during the Ottoman period, and it is still true now. Interestingly, they also serve a significant social and ceremonial purpose. Irmik Halvah, a semolina confection, is provided on the occasion of momentous events in people’s lives: a birth, a funeral, enrolment into the army, return from pilgrimage, establishing in a new house, enrolling in and graduating from school, and so on. I will write an separate article on Irmik Halvah any time soon. Here I going to give you the Perfectly Shaped Palace Pudding (Saray Tatlısı) Recipe – Turkish Famous Dessert!
Words About Turkish Desserts:
Turkish sweets & deserts! Visitors visiting Turkey should eat at least one Moorish dish, if not more, because they are famous in the nation for their sweetness, pleasant lightness, and overpowering propensity to entice you to a second serving. Forget about the legendary Tiramisu of Italy, and as a Brit, please excuse me for claiming Turkey offers many more wonderful options that put our Apple Crumble and Spotted Dick to disgrace.
Most Turkish sweets, like many other gourmet specialties, have a backstory. Each dessert has a significance or a local urban legend behind its recipe, since it is steeped in cultural tradition and draws elements from all around the Arabic and European worlds. They also come from Ottoman kitchens or even the nomadic Turk tribes in the east.
Other Pudding Recipes:
Turkish Rice Pudding:
Anyone who is a picky eater or is too afraid to dive right in might start with Firinda Sutlac, a slight variant on western rice pudding. The milk-based delicacy, baked in a clay dish, is not sweet and offers a mild introduction to the gastronomic diversity of Turkish sweets. The good news is that it is available in most supermarkets and certain coffee places. If a Turkish individual ever invites you to their house, they may serve it as a customary family dessert.
The name literally translates to “burnt bottom milk pudding,” but the burnt bottom is made of caramelised sugar, which gives a strong crunch to the lightness of this milky dessert. It is a beautiful joy to consume throughout the summer when served chilled. Think gooey for consistency. That demonstrates its addicting flavour. Although it is often prepared at home, many Turks prefer to consume their Kazandibi at cafés, with the best coming from brand names that specialise in desserts and sweets.
Perfectly Shaped Palace Pudding (Saray Tatlısı) Recipe:
You’ll be shocked at how simple it is to create this delectable Turkish dessert known as “Saray Tatls,” or “Turkish Palace Pudding.” It is a current popular recipe, possibly named given its lovely appearance and delicious creamy taste. This dish is legendary in both flavour and appearance, and it can be produced by anybody. It will become one of your favourite dishes.
For Cooking Stage:
1 litre milk, flour, corn starch, and sugar should be combined in a large pot. Turn on the heat and whisk with a wire whisker. Cook the pudding, stirring constantly, over medium heat until it thickens and becomes bubbly. Cook for 1 minute more after adding the butter and vanilla powder or extract, then remove from the heat.
While the pudding is still hot, whisk it for 5 minutes with an electric mixer.
Pour 1/4 cup of water into the glass and swirl it around to distribute the water evenly. Repeat with the remaining glasses. This will make it easier to remove the pudding once it has set.
While the pudding is still warm, pour it. I used four large glasses. You can use additional glasses or even ramekins or tiny glass bowls depending on the size of your glasses. Refrigerate for at least 4 hours or overnight, covered with stretchy film.
For Assembling Stage:
Prepare your serving dish and a broad plate with chopped hazelnuts and/or shredded coconut flakes to roll the pudding in.
Turn the glass over and gently move or stretch the pudding in the glass from the sides to allow some air to get between the pudding and the glass, which should come easily.
Divide the pudding log into two or three pieces and roll the edges with chopped hazelnuts or coconut flakes. Repeat with the remaining puddings.
Spread the chocolate ganache sauce evenly over the puddings. Serve with ground pistachios on top.
Turkish Palace Pudding Recipe