Sultan’s Rolled Pudding “Sultan Sarması”
We are making a delightful and beautifully presented milk dessert, “Sultan Sarması” Sultan’s Rolled Pudding. It has a silky simple cocoa pudding topped with whipped cream and poured over a tray coated with shredded coconut flakes. And the best fun part is rolling and serving.
Ingredients
- 3/4 cup flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 liter of milk
- 2 tbsp butter
- 1 package vanilla powder or vanilla extract as the directed amount in the package
For the whipped cream layer:
- 1/2 cup cold milk
- 1 pack cream shantili powder (Or whip stiff heavy cream the way you make whipped cream, sometimes they use cream hardener, in Europe maybe?
- ½ cup shredded unsweetened coconut flakes
Instructions
- First cook the pudding layer: In a medium-size pan add flour, sugar, cocoa powder, and milk. Whisk with a wire whisk and cook over medium heat, whisking continuously until it thickens.
- When it is shiny and bubbling, turn off the heat. Add vanilla powder or extract, butter, and whisk until butter melts.
- In the bottom of a dry and clean big oven tray sprinkle a layer of coconut flakes. You should have a nice coated layer. Pour the hot pudding mixture gently covering the coconut layer. Cover the pudding with cling film and let it cool in the fridge to set for about 2 hours or overnight.
Shaping:
- Whisk cream shantili powder with cold milk or alternatively whisk heavy cream until it is stiff cream.
- Spread on top of the chilled cream.
- spreading heavy cream on top
- Cut the cream in half and each long part into 5 pieces. With a help of the spatula roll each pudding and place it into a serving plate.