How to Make Güllaç, the Indispensable Dessert of Ramadan?

How to Make Gullac, the Indispensable Dessert of Ramadan
How to Make Güllaç, the Indispensable Dessert of Ramadan

📩 23/03/2023 12:12

The month of Ramadan has begun! The iftar table rushed into the citizens! In Turkish tradition, gullaç is generally preferred as a dessert in the first fast of Ramadan. Güllaç, which emerged 600 years ago in an effort to preserve corn starch in the Ottoman Empire, was also known in the palace kitchen at the end of the 1400s thanks to Ali Usta from Kastamonu. Güllaç, the first dessert that comes to mind when Ramadan is mentioned, is one of the delicious, light and healthy desserts. So, how is Güllaç made? What is the Güllaç recipe? Here is a very practical gullaç recipe…

Güllaç is one of the first desserts that comes to mind when Ramadan is mentioned. Güllaç, known as the rose of Ramadan, is an indispensable part of iftar tables because it is light, healthy and made with few ingredients. Güllaç leaves are obtained by cooking and drying a fluid consistency mortar consisting of water, starch and flour on the stove or on a sheet metal. It is easily prepared by wetting it with milk, granulated sugar and rose water.

In our country, an average of 250 tons of ready-to-use dry rosebud leaves are produced annually and 85% of it is consumed during Ramadan. Ideal leaf weight should be 30-35 grams. If the weight increases, Güllaç becomes flaky, if it decreases, it breaks. The Güllaç dessert is created by pouring the milk boiled with sugar, one by one, on the white leaves, and placing nuts such as walnuts, almonds, hazelnuts, and pistachios in the middle layer. Although rose water is not preferred by everyone today, the tradition of adding pomegranate continues.



  • 1 pack of dried rosemary leaves
  • 2 liter milk
  • 3 cup powdered sugar
  • 250 g walnut kernels, or ground pistachios

For the above

  • 3-4 tablespoons of finely ground walnuts, pistachios
  • rose water if you wish


Take the milk in a deep saucepan and add the powdered sugar on it. Stir over medium heat until the sugar dissolves. When the milk is warm enough to burn your hand, take it off the stove. At this stage, you can add rose water if you wish. Take the walnuts in a rondo so that they remain slightly large. Add a ladle of warm milk to the bowl in which you will prepare the Güllacı. Arrange the gullaç leaves that you have divided according to the size of the container you will use on it. After making sure it is thoroughly wet, insert the rest of the leaves in the pack. After waiting for them to absorb the milk, pour the ground walnuts or pistachios and wet the remaining Güllaç leaves in the same way and arrange them on it. After waiting for at least 2 hours in the refrigerator, cut and slice your rosella. Sprinkle with crushed walnuts or pistachios. Serve garnished with strawberries. Enjoy your meal.


  • Güllacı should be made with plenty of milk. If the leaves of Güllaç come into contact with the air after getting wet, they become jelly and lose their flavor. For this, plenty of milk should be poured on it and its contact with the air should be cut off.
  • The milk must be warm. Once the sugar has melted, it should be removed from the heat. If the milk is hot, it will cause the rosemary to become dough.
  • The decoration of the rosette should be simple. It is recommended to decorate with walnuts, hazelnuts, cherry sugar and pomegranate at most.
  • It must be consumed after resting in the refrigerator.
  • You can make rose water gullaç by adding rose water to the milk sherbet of Güllac.
  • The decoration should be during the service. In this way, the rosewood will not darken.