Zerdeli (Lined) Sütlaç from the Gaziantep Cuisine? This recipe, which appears in the cookbooks of dozens of people, and.
Ingredients
- 2 glasses of water (to be used while boiling the rice)
- 1 liter of milk
- 1 coffee cup of rice
- 6 tablespoons of sugar
- 1 tablespoon of cornstarch
- 6 glasses of water
- 1 tablespoon of haspir (You can also use saffron; soak the saffron in 1 tea glass of hot water to infuse the color, then strain the liquid and add it to the zerde)
- A pinch of turmeric
- 5–6 cardamom pods (If unavailable, use vanilla instead)
Preparation
- To make sütlaç, bring the rice and water to a boil in a pot (until the water is absorbed and the mixture thickens), then add the milk and simmer for about 30–35 minutes. Stir constantly with a wire whisk to prevent it from sticking to the bottom.
- Dissolve the starch in a small amount of milk, add it to the mixture, and stir. Add the sugar and stir well. Pour half the mixture into cups and let cool.
- For the zerde, boil the water and rice thoroughly (the rice should be very soft); then add the rose petals, which have been wrapped in cheesecloth, to the boiled rice.
- Boil for about 10 minutes, then remove the cheesecloth (if you don’t have rose petals, you can add vanilla after the first steam rises from the zerde). Meanwhile, steep the haspir in hot water in a separate bowl.
- Once it has cooled slightly, add the turmeric and stir. When the rice is soft and mashed, strain the haspir and add it to the mixture. Add the sugar and stir; once the sugar has dissolved, pour it over the cooling rice pudding. You can garnish it as desired before serving.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 40 min
- Servings: 7
- Published: 02.08.2026
Recipe Images
Recipe Author
Zeynep Avcı
12 recipes
