Turkish Rose Water Layered Milk Dessert

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A classic Turkish dessert especially beloved during Ramadan, this layered pudding features delicate starch wafers soaked in rose-scented sweetened milk and finished with walnuts and pomegranate seeds. It is light, floral, and surprisingly easy to assemble the night before serving.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 44 gSugar
• 11 gProtein
• 115 mgSodium
• 420 mgPotassium
• 320 mgCalcium
• 0.8 mgIron
• 3 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the rose milk

• 6 cups (1.4 L) whole milk
• 1 1/4 cups (250 g) granulated sugar
• 2 1/2 tablespoons rose water
• 1 teaspoon vanilla extract (optional)

For assembly

• 10 starch wafers (güllaç leaves)
• 1 cup (110 g) finely chopped walnuts
• 2 tablespoons ground pistachios

For garnish

• 1/2 cup pomegranate arils
• 1 tablespoon ground pistachios
• 1 teaspoon dried rose petals (optional)

Directions

1. In a heavy saucepan, combine the milk and sugar over medium heat. Stir gently until the sugar fully dissolves and the milk is steaming but not boiling, about 8 minutes.
2. Remove from heat and stir in the rose water and vanilla. Set aside to cool to lukewarm (about 40°C / 105°F); the milk should feel warm, not hot, so the wafers soften without tearing.
3. Lightly oil or butter a 9×13 inch (23×33 cm) baking dish. Pour the warm rose milk into a wide shallow bowl for dipping.
4. Working one wafer at a time, dip a güllaç leaf in the warm milk for 3-4 seconds on each side until pliable, then lay it flat in the dish. Repeat with 5 leaves to form the first layer.
5. Sprinkle the first layer evenly with half of the chopped walnuts and the ground pistachios.
6. Quickly dip the remaining 5 wafers one at a time and arrange them on top to form a second layer, finishing with any leftover milk poured evenly over the surface.
7. Press down gently with a spatula so the layers absorb the milk, then cover and refrigerate for at least 4 hours, ideally overnight, until the wafers have fully softened into a cohesive pudding.
8. Just before serving, cut into squares or diamonds and lift onto plates with a wide spatula, supporting the soft layers from underneath.
9. Top each portion with pomegranate arils, a sprinkle of ground pistachios, and dried rose petals if using. Serve chilled.

Cook’s Notes

• Use only lukewarm milk when soaking the wafers; boiling-hot milk will dissolve the delicate starch sheets into a gluey texture.
• If you cannot find güullaç wafers, substitute thin rice paper rounds (briefly softened) for a similar effect, though the flavor and texture will differ.
• For the cleanest cuts, wipe your knife between slices and serve with a cake server to keep the soft layers intact.
• Prepare the dessert the night before you plan to serve it; the wafers need several hours of chilling to become perfectly tender.
• Swap walnuts for hazelnuts or almonds, and try a pinch of ground cardamom in the milk for a warmer aromatic twist.

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