# Put 1 tbsp granulated
sugar onto the gum mastics, and pound them together.
# Put the
milk into a pot which is not enamel, and poach it for a while.
# Add the salep powder, granulated
sugar and pounded gum mastics into the boiling
milk.
# Place the pot over heat again, and cook it for 10 more minutes by stirring constantly.
# Stir the mixture constantly by stretching it, to make the mixture reach to right consistency.
# Remove the pot from the stove, stir it to cool down faster.
# Pour the tepid mixture into the plastic ice box, and place it into the freezer.
# Remove it from the freezer 1 hour later, and stir it to make it homogenous, reverse them and place into the freezer again. Repeat this process in every 1 hour.
# When it reaches to the right consistency, put it into a bowl which has a lid and cover the lid on. Serve it whenever you want.
