Ingredients:

• For the Kadayıf Layer:

  • 200g shredded kadayıf (thin vermicelli-like dough)

  • 100g butter (melted)

  • 2 tablespoons of granulated sugar

• For the Pudding (Muhallebi):

  • 1 liter milk

  • 3 tablespoons of cornstarch

  • 4 tablespoons of granulated sugar

  • 1 teaspoon of vanilla extract

  • 1 tablespoon of butter

• For the Syrup (optional):

  • 1 cup water

  • 1 cup granulated sugar

  • A few drops of lemon juice

Instructions:

1. Prepare the Kadayıf Layer:

   • Preheat the oven to 180°C (350°F).

   • In a pan, melt the butter over medium heat.

   • Add the shredded kadayıf to the pan and sauté it, mixing continuously until it turns golden brown.

   • Add sugar and continue stirring until the kadayıf is crispy and caramelized. Remove from heat and set aside.

2. Prepare the Pudding (Muhallebi):

   • In a saucepan, mix the cornstarch and sugar with a small amount of cold milk to create a smooth paste.

   • Add the rest of the milk and cook over medium heat, stirring constantly to avoid lumps.

   • Once the mixture thickens to a pudding consistency, remove from heat.

   • Stir in the vanilla extract and butter, and continue mixing until smooth.

3. Assemble the Kadayıflı Muhallebi:

   • In serving glasses or bowls, first place a layer of the crispy kadayıf mixture.

   • Pour the warm pudding over the kadayıf layer and spread it evenly.

   • Let it cool to room temperature, then refrigerate for about 2-3 hours to set.

4. Make the Syrup (Optional):

   • In a small saucepan, combine water and sugar, and bring it to a boil.

   • Let it simmer for 5-10 minutes, then add a few drops of lemon juice.

   • Allow it to cool. You can drizzle this syrup over the pudding before serving if you want extra sweetness.

5. Serve:

   • After the pudding has set, top it with a little more crispy kadayıf and drizzle with syrup (if desired).

   • Serve chilled and enjoy!