10 Güllaç leaves
1 ½ cups sugar
5 cups Milk
5 tbs. Rose water
1 ½ cups Almonds, roughly chopped
1 Pomegranate, separated into kernels
4-5 tbsp. Pistachios, ground
Combine milk and sugar in a pot and start boiling. After it has boiled take off the heat and add rose water. Tear the “güllaç” wafers by hand and dip in milk syrup until completely soaked and place in a serving platter with high edges. Continue doing this until there are about 2-3 layers in the platter. Sprinkle with almonds and continue with the rest of the “güllaç” wafers. If there is any leftover milk pour on top. Decorate with pomegranate kernels and ground pistachios, and set in the fridge for about 3-5 hours until almost all the milk is absorbed. Cut into squares and serve.