This Erzurum pudding thickens rosehip juice with starch and walnuts into a bright spoon dessert.
12 min prep 12 min cook 42 min rest
Keeps the screen on · step-by-step guide · built-in timer
Dilute the starch with water.
Cook the mixture for 8 minutes.
Cool and serve with walnuts.
Pelteyi 8 dakika karıştırarak pişirin.
Kaselere alıp ceviz serpin ve 30 dakika soğutun.
💡 Tip: Constantly stirring the jelly while it boils maintains the smooth texture.
🍽️ Serving suggestion: Serve cool with a spoon of thick cream or kaymak.
~164
kcal calories
2
g protein
27
g carbs
5
g fat
14.3g
Sugar
0.4g
Fiber
1.1mg
Sodium
0.3g
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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