Life 'n' Such

Hacer makes it, Ulfet makes it, almost all turkish women make it, either rolled up or flat on the tray; its all good!! Basically milk pudding, rolled in coconut, what could be bettter!

Ingredients:
(Use the same cup for all measurements)
4 cups cold milk,
1 cup flour,
1 1/4- 1 1/2 cups of sugar (depends on how sweet you like it)
Butter 2 sticks unsalted
vanilla essence optional
Dessicated coconut (enough to coat the entire tray you plan to set your pudding in)

Melt the butter first, then add the flour to this. Mix well for about 3-4 minutes.

Add the sugar, mix well.

Finally add the milk little bit at a time, and stirring well to get a smooth consistency. (Do this on medium-high heat)

When it starts to boil and thicken, taste to see if the flour-y taste has gone. Then its done.
Use a hand blender to get a smooth texture to the pudding. About 5-8 mins. (If you use a whisk then you may skip the blender part.)

Should be thin, your whisk should move easily, not thick consistency. This is important if you want to roll the pudding in the coconut.
Sprinkle the coconut generously in the tray.

Pour the pudding slowly to make a single even layer.

Let it set in the freezer for about 2 hours. The pudding layer should be about 3/4 to 1 cm.

Now is the tricky part, the cutting and rolling into the desired shape. (I am going to try this the coming weekend, I will let you know if I was successful.)

Ulfet uses a knife to go around the edges, so as to loosen them up.

Hacer said to use a fork and lift up the sides first all around the tray.

Cut into squares or rectangles of approx size 2X4 inches, and then slowly roll it in place (look at the picture), you might need to dip the ends in the coconut, so that it doesnt get sticky on the ends.

Place it on your serving platter.

Follow the same instruction for the rest and hopefully it turns out great! And do it fast, before it starts to melt then the pudding will start sticking to your hands. Refrigerate until ready to serve.
If you are not confident to do this, Ulfet suggests that skip the rolling, just cut and flip it upside down(the coconut is on the top) directly on the dessert plates. See that the layer of the pudding in the tray is atleast 1 and half inch. Or just pour it on a tray, then when it is a little warm, put the chocolate sauce on the top. Refrigerate.

Ok then, good luck! Let me know if your Tavuk Gogusu comes out perfect!

Note: About 5 cups may be needed to make the pudding consistency thin enough for the rolling. Ulfet said that the pudding when done should feel like cake batter. But if you are going to set it in tray, then it should be much thicker.

In: Dessert, Food, Recipes, Turkish | | #