Sulu muhallebi (rose jelly)

Sulu muhallebi is a refreshing summer dessert. Unlike classic sütlü muhallebi made with milk, this version contains no dairy at all. Instead, it’s made simply with water thickened with cornflour (cornstarch) until the mixture becomes smooth, glossy, and lightly translucent. Though custard-like while hot, it cools and sets into a delicate jelly. A splash of rose water is also added for a subtle floral note.

Once the sulu muhallebi (soo-loo moo-hahl-leh-bee) is set and chilled, it is cut into cubes and served in small bowls with sugar, rose cordial and cold water - a light, delicate, and cooling sweet treat that's ideal for hot days.

To know when the sulu muhallebi is ready, briefly pause stirring towards the end of cooking. If large bubbles rise to the surface and pop, it means the mixture has thickened sufficiently and is ready to be poured out and set into a rose jelly.

Makes 4-6 servings | Preparation time: 5 minutes, plus time to cool, set and chill | Cooking time: 20 minutes

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

1. In a large saucepan, heat 900ml of the water over a medium-high heat for 5 minutes.

   
   

2. Mix the cornflour, sugar, rose water and remaining 100ml water in a bowl. 

   
   

3. Slowly pour in the mixture while stirring continuously. Keep stirring for 10–15 minutes, or until it is smooth and custard-like in consistency. It’s ready when the mixture turns translucent and large bubbles rise and pop when you briefly pause stirring.

   
   

4. 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.

   
   

5. 

   
   

6. 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. 

   
   

7. Once cold, slice the sulu muhallebi into 2cm cubes (or smaller if preferred).

   
   

8. 

   
   

9. To serve, place a handful of sulu muhallebi cubes in each small bowls (use a spatula to gently remove the cubes from the pan).

   
   

10. 

    
    

11. 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.