Name: Turkish Rose Water Layered Milk Dessert
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 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); 10 starch wafers (gu00fcllau00e7 leaves); 1 cup (110 g) finely chopped walnuts; 2 tablespoons ground pistachios; 1/2 cup pomegranate arils; 1 tablespoon ground pistachios; 1 teaspoon dried rose petals (optional)

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.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 servings

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

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.
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.
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.
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.
Sprinkle the first layer evenly with half of the chopped walnuts and the ground pistachios.
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.
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.
Just before serving, cut into squares or diamonds and lift onto plates with a wide spatula, supporting the soft layers from underneath.
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.