Velvety Turkish Salep Pudding

Creamy & Fragrant Traditional Delight

An easy-to-make Turkish dessert, velvety in texture, infused with a subtle orchid flavor, and traditionally topped with a dusting of cinnamon.

45 min
4
Easy

Ingredients

For the Pudding Base

Whole Milk

4 cups

Salep Powder

2 tablespoons

Granulated Sugar

1/2 cup

Vanilla Extract

1 teaspoon

For the Topping

Ground Cinnamon

for dusting

Chopped Pistachios

optional

Preparation

Preparing the Pudding Mixture

Combine Ingredients

In a medium saucepan, combine the milk and salep powder.

Use a non-stick saucepan for even heat distribution.

Whisk Mixture

Whisk together over medium heat until fully dissolved.

Constantly stir the mixture to prevent any lumps.

Add Sugar & Flavor

Stir in the sugar and vanilla extract, ensuring everything is well blended.

Cooking Process

Simmer

Bring the pudding mixture to a gentle simmer, stirring continuously until it thickens.

Simmer for 20–25 minutes on low heat.

Avoid Boiling

Do not let the mixture boil to preserve its creaminess.

Rest

Remove from heat and let it rest for a couple of minutes before serving.

Rest for about 5 minutes to set.

Plating & Serving

Velvety Turkish Salep Pudding

FaUtensils

Serve & Garnish

Pour the pudding into individual serving bowls, allow it to cool slightly, and dust generously with ground cinnamon.

Sauce Pairings

Cinnamon Simplicity

No additional sauces required; the simple dusting of cinnamon is key to flavor.

Garnishes & Accompaniments

Ground CinnamonChopped Pistachios

Perfect Sides

Turkish Delight Squares

Fresh Apricots