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Gullac(Rose Pudding)

20 minutes

8-10 Servings

Gullac(Rose Pudding)


To make the Gullac dessert; firstly, we heat the milk and sugar in a saucepan, let the sugars melt completely. At this stage, you do not need to heat the milk too much, it will be enough for the sugar to melt.
Then we leave the milk to warm at room temperature. If you have heated it so that it does not burn your hands, you will not need to wait for it to warm up again. If the milk boils, your dessert will be dough, so it should not burn your hands.
We put the first one on a deep tray with the shiny part of the Gullac leaf on top.
We pour one or two ladles of milk on it so that it gets wet all over.
Let's repeat the same process for six rose pudding sheets and after soaking the 6th layer, sprinkle walnuts on this layer and lay the other rose pudding sheets on it by soaking them in the same way.
Add 2 tablespoons of rose water into the remaining sweetened milk and pour it over the dessert. You should make sure that the rose water you use here is not a cosmetic product.
Let's keep our prepared dessert in the refrigerator for 2 hours.
After resting it for at least 2-3 hours, you can serve it by decorating it as desired. I decorated it with powdered pistachios and candied cherries. bon appetit!


12 sheets of rose pudding
1.5 litres of milk
2 cups sugar
Ground walnut
2 tablespoons rose water (optional)
For the top
Pistachio powder
Candied cherries

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