Sulu muhallebi (rose jelly)
- Jul 26, 2025
- 3 min read
Updated: May 31
Sulu muhallebi is a light, rose-scented jelly dessert that is enjoyed across Cyprus and Turkey. It's made by thickening water with cornflour (cornstarch) to create a smooth, glossy and lightly translucent custard that sets into a delicate jelly. The jelly is cut into cubes and served chilled, with rose cordial, sugar and cold water for a refreshing sweet treat that's popular in the summer months.
As it's made with water, the dessert is completely vegan. For alternative chilled desserts that are great for the summer, you can try sütlü muhallebi (milk pudding), sütlü erişte (Turkish pasta pudding) or ekmek kadayıfı (syrup-soaked sponge dessert).
Cooking tips
Once the sulu muhallebi begins to thicken, you will need to continue cooking and whisking for a further 1 to 2 minutes from this point to fully cook out the cornflour. The mixture should become smooth, glossy and translucent with no starchy taste.
Sulu muhallebi can catch at the base of the pan as it starts to thicken and form lumps very quickly, so constant whisking is essential. Increasing the speed of whisking as it thickens helps create a smooth, lump-free custard.
As a test for when the sulu muhallebi is ready, briefly pause whisking - large bubbles will rise to the surface and pop. If this doesn't happen, keep whisking until it thickens further and test again.
Lightly wetting the oven dish before pouring in the custard helps prevent it sticking and makes the cubes easier to remove once set. Gently rocking the dish from side to side after pouring the custard helps level the surface without disturbing the texture.
Ingredient notes
A small amount of rose water is enough for the jelly, as too much can overpower its light and refreshing character.
A very light amount of sugar is used in the jelly itself, as much of the sweetness traditionally comes from the rose cordial and sugar added when serving, according to how sweet you want it.
Makes 4-6 servings | Preparation time: 5 minutes, plus time to cool, set and chill | Cooking time: 20 minutes
For best results, see our cooking tips above.
Ingredients
For the muhallebi | |
1L water | 2 tbsp white sugar |
100g cornflour (cornstarch) | 2 tbsp rose water |
To serve | |
Rose cordial | White sugar |
Cold water |
Hob heat settings
Method
In a large saucepan, heat 900ml of the water over a medium-high heat for 5 minutes.
Mix the cornflour, sugar, rose water and remaining 100ml water in a bowl.
Slowly pour in the mixture into the water while stirring continuously. Keep whisking for 10–15 minutes, or until it is smooth, glossy and custard-like in consistency. It will be fairly thin at first and then begin to thicken quickly. Once it starts to thicken, whisk for 1 to 2 minutes more, increasing the speed as you do. Doing this cooks out the cornflour, to ensure a smooth custard with no graininess. It’s ready when the custard turns translucent and large bubbles rise and pop when you briefly pause stirring.
Lightly wet an oven dish measuring D5 x W25 x L35 cm and pour in the sulu muhallebi. Gently rock the dish from side to side to level the surface. The sulu muhallebi should be 1-2cm thick in the dish.
Leave the sulu muhallebi loosely covered with a tray and tea towel to cool to room temperature until it sets, then place it in the fridge.
Once cold, slice the sulu muhallebi into 2cm cubes (or smaller if preferred).
To serve, place a handful of sulu muhallebi cubes in each small bowl (use a spatula to gently remove the cubes from the pan).
Add 2-4 tablespoons of rose cordial, 1-2 teaspoons of sugar, and enough cold water to just below the top of the cubes. Gently stir by lifting the cubes over from the bottom with a spoon. You can adjust the amounts to taste - some prefer more rose cordial, sugar, or water.
Serving and storage
The amount of rose cordial, sugar and cold water can be adjusted to taste when serving. Some people prefer a stronger rose flavour, while others prefer a lighter and less sweet version.
Ice cubes can also be added when serving for an even colder and more refreshing dessert during the summer.
You can store sulu muhallebi covered with cling film in the fridge for up to 2 days. Keeping it covered helps prevent the surface from drying out.
It is best to cut the jelly into cubes shortly before serving, as the edges can dry slightly if left exposed for long periods in the fridge.
Sulu muhallebi is not suitable for freezing, as freezing can affect its delicate jelly texture once defrosted.
