This Bursa-style dessert combines semolina, milk, and chestnut into a soft rich spoon sweet.
10 min prep 20 min cook 50 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the semolina base for 10 minutes.
Chop the chestnuts.
Divide into cups and chill.
Kup içinde irmik ve kestaneyi kat kat paylaştırın.
Tatlıyı 30 dakika soğutun, katmanlar kaşıkta net görünsün.
💡 Tip: Chopping the chestnuts into smaller pieces makes each spoonful easier to eat and keeps the semolina cream balanced.
🍽️ Serving suggestion: Serve chilled with a pinch of cinnamon or finely ground chestnut on top.
~232
kcal calories
5
g protein
31
g carbs
9
g fat
17.3g
Sugar
2.6g
Fiber
56.6mg
Sodium
2g
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.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?