Güllaç (Turkish Rose Milk Pudding) - Traditional Palace-Style
The lightest and most elegant dessert of the iftar table! A true Ramadan classic with a silky texture that never turns soggy and soaks up the milk perfectly. Here is the step-by-step recipe for güllaç, the most beloved dessert of Ramadan...
Ingredients for Güllaç (Turkish Rose Milk Pudding)
3 kg (about 6.6 lbs) milk
3 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar
400 g (about 14 oz) güllaç sheets
For the topping:
Crushed walnuts
Pomegranate seeds
How to Make Güllaç (Turkish Rose Milk Pudding)
In a pot, bring 3 kg of milk and 3 water glasses of granulated sugar to a boil. Once boiled, remove from the heat and let it cool to lukewarm.
While the sugar syrup is cooling, take a baking tray. Layer 1 güllaç sheet and pour 1 ladle of the milky syrup over it. Place another güllaç sheet on top and pour more milky syrup over it. Repeat this process until all the güllaç sheets are used up. (400 g of güllaç sheets are used in total.) After all the sheets are layered, pour any remaining milk over the top.
Let it cool in the refrigerator. Once the güllaç has chilled, sprinkle crushed walnuts and cleaned pomegranate seeds over the top before serving. Enjoy!
Cooking Tips
We did not use rose water in this recipe. If you wish, you can prepare your milk with food-grade rose water.
However, not everyone enjoys rose water; so if you'd like to add it, you can serve it on the side — in a small bowl of the syrup — rather than mixing it into the milk.
Using pomegranate is not just for decoration. It is the most important source of acidity that balances the milky sweetness of güllaç. When it's in season, don't hesitate to use it generously!
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