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The Indispensable Dessert of Ramadan

As a tradition, it is very important for us to gather all family members around the table during Ramadan. As always, preparations for cooking different dishes start in the afternoon. If you live in a crowded family, you may even need to start a little earlier.

In the first days, a lot of effort was made on this issue. Family members are asked what their ideas are for soups, appetizers, salads, main course and dessert. But as far as I can remember, our ideas for dessert were never asked. Because, which dessert will be served for dinner, has been known since the 1400's. The name of this dessert, which is indispensable for palace kitchens, is Güllaç.

Palace chefs thought that a light dessert would be appropriate after heavy and greasy meals. Cause there is no oil in it. You do not need to use too much sugar. In the early times of Ottoman Empire, people used to make sheets from corn starch, flour and water and they could keep them for months. Because these sheets are dry and crispy. They stored them and used whenever they need it.

My idea of ​​writing about this subject came when I went to the grocery on the first day of Ramadan. As soon as you get inside, you can see the ingredients required for this dessert on each shelf. That's when I thought when was the last time I ate this dessert? The answer was very simple. It was exactly a year ago. However, its smell was still on my mind like the first day.

Why This Dessert Is Prepared Only This Month?

Because its fragrance always reminds you of this special month. In Islamic culture, the rose represents the prophet. The Prophet says that the best of the months is the month of Ramadan. Thus, people identified the Ramadan with this dessert. On the other hand, it is a very light dessert and easy to make it.

Now let’s talk about ingredients and how to cook it?


  • 20 leaves of dry Güllaç

  • 4 cups of milk

  • 1 cups of sugar, more or less according to the taste

  • 1 tbsp rose water

  • Ground raw walnut

  • Fresh pomegranete seeds for garnish

How to Prepare

  • Start by transferring your milk into a large pot on medium heat and add sugar. Cook for 10 minutes until the sugar dissolves. Reduce the heat before boils and let the milk simmer gently for about five minutes. Add the rose water.

  • Try to find a round, shallow, glass tray/bowl with a flat bottom that’s the same size as the sheets of dry Güllaç.

  • Dip each leaf in this milk mixture and transfer in another tray, by folding half. Continue until you’ve made 10 layers. Spread ground nuts evenly to cover the entire layer. Place other half of your Güllaç leaves on this mixture.

  • After you’ve spread the nuts continue with another sheets of Güllaç and pour rest of the milk on dessert. Let it completely cool down in fridge for around 2 or 3 hours.

  • Dust the remaining ground nuts over the top and do not forget the pomegranate seeds. Enjoy it

Cengiz Öztürk

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