Sakarya Urea Dessert Product Description and Distinctive Features: Sakarya Üre Dessert; a dessert produced within the geographical boundaries by cooking cow's milk, stone-ground corn, and powdered white sugar, then adding beet molasses on top. The portion size is 210-215 g. Despite using a small amount of corn in the production of Sakarya Üre Dessert, its volume increases significantly when the cooking process is completed. For this reason, the dessert is called "üre tatlısı," which means "multiplying, reproducing." Sakarya Üre Dessert has low fluidity, a creamy consistency, a homogeneous structure, and is off-white in color. The history of Sakarya Üre Dessert dates back a long time and holds an important place in the culinary culture of the Sakarya province. For these reasons, it has gained recognition associated with geographical boundaries. Production Method: Ingredients for 6 servings of Sakarya Üre Dessert: - 1 liter of cow's milk - 100 g of corn - 200 g of powdered white sugar - 120-125 ml of beet molasses Preparation: After boiling cow's milk at 100-102°C for 15 minutes, the temperature is reduced to 70-80°C. Stone-ground corn is then added, and it is cooked by stirring for 8-10 minutes. When the mixture reaches a custard-like consistency, powdered white sugar is added, and after cooking for an additional 5 minutes while stirring, the heat treatment is terminated. While the mixture is still hot, it is evenly placed in 6 bowls and cooled for 2 hours at 4-6°C. The serving of Sakarya Üre Dessert is done by pouring 20-25 ml of beet molasses on top of each portion.Sakarya Üre Dessert can be stored at 4-6°C for 4 days and packaged in vacuum-sealed bags for up to 15 days at 4-6°C.