• Makes4 servings
  • Prep Time40 min
  • Resting Time2 hr
  • Total Time2 hr 40 min
  • Made withSplenda Granulated


    • 100 g gullach leaves (small pack, 1/4 of a large pack)
    • 750 ml light milk (3 cups)
    • 1 tsp rose water
    • 2 tbsp of hazelnuts (20 g) (to add)
    • 1 tbsp of hazelnuts (10 g) (for garnishing)
    • 25 g Splenda Granulated (19 full teaspoon)

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy225 kcal288.46%
    • Total Fat5.41 g6.94%
    • Total Carbohydrate38.05 g13.84%
    • Fibre1.09 g3.89%
    • Protein7.68 g15.36%



    Add milk and Splenda Granulated to a saucepan. Cook over medium heat, stirring until boiling.


    Remove the boiling milk from the stove and add rose water.


    Warm it until it reaches a temperature that will not burn when you touch your finger.


    Put gullach leaves in a deep Borcam and spread milk on them with a ladle so that they are well soaked. Repeat this process by placing the rose pudding leaves on top of each other one by one.


    After placing half of the gullach leaves, add powdered or filet hazelnuts, almonds or walnuts on top. Complete the remaining gullach leaves in the same way by pouring milk over them.


    Leave in the fridge for 1-2 hours.


    Place the cooled gullach on a serving plate and decorate the top.

    Gullach with Splenda is ready, bon appetit!

    * If sugar was used instead of Splenda, the calorie content of 1 slice would be 440 calories!

    Made with

    Splenda Granulated Sweetener

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