Etimek Tatlısı (Turkish Milk Pudding Dessert with Rusks)

For the syrup: Add 2 water glasses of water and 1.5 water glasses of granulated sugar into a saucepan. Stir until the sugar dissolves. Once the syrup comes to a boil, reduce the heat and continue to boil for 20 minutes. Add 2 drops of lemon juice 15 minutes before removing the syrup from the heat. Once the syrup is ready, take it off the heat and let it rest for about 5 minutes.

In the meantime, arrange 12 pieces of etimek (Turkish rusks) side by side in a rectangular glass dish. Using a ladle, evenly pour the prepared syrup all over them.

For the muhallebi (Turkish milk pudding): Add 1 liter of milk, 6 tablespoons of flour, 6 tablespoons of granulated sugar, and 2.5 tablespoons of cornstarch into a deep saucepan. Cook, stirring continuously, until the mixture reaches a pudding consistency. Just before removing from the heat, add 1 packet of vanilla and 1 tablespoon of butter, stir for 1 more minute, then remove from the heat and let it rest for 5 minutes. Finally, pour the pudding over the prepared etimek and smooth the surface.

Pour 1 packet of whipped cream mix and 1 water glass of cold milk into a bowl, and beat with a hand mixer until the whipped cream thickens. Before spreading the whipped cream over the pudding, wait for the pudding to cool completely. If the pudding has not cooled down, the whipped cream will melt and create an unpleasant appearance. Once the dessert has cooled, evenly spread the prepared whipped cream on top. Finally, cover with plastic wrap and refrigerate overnight. When serving, sprinkle ground pistachio on top.