This Isparta-style dessert tops milk pudding with rose jam for an elegant floral finish.
10 min prep 10 min cook 40 min rest
Keeps the screen on · step-by-step guide · built-in timer
Stir the rose jam and remove any large petal pieces.
Whisk the milk, cornstarch, and sugar while cold.
Cook the rose-scented pudding for 10 minutes until thickened.
Add the vanilla after taking it off the heat so it does not cover the rose aroma.
Fill the bowls with pudding and rose jam, then chill for 40 minutes.
Gather the jam petals on the surface to keep the Isparta rose note visible.
💡 Tip: Adding the rose jam as the top layer keeps the pudding smooth.
🍽️ Serving suggestion: Serve cold with a little rose jam and pistachio on top.
~214
kcal calories
4
g protein
28
g carbs
8
g fat
28.8g
Sugar
0.1g
Fiber
65.7mg
Sodium
2.8g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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