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Traditional Ramadan dessert, milky, with almonds, light, festive
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Güllaç with almonds (120 g) has 192 calories. That works out to 160 calories per 100 g. It contains 30 g of carbs, 5 g of protein, 5.4 g of fat and 1 g of fiber. Its 132 mg of Calcium covers 13% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
192
KCAL / 120G
Carbs
30g
· 11% DV
Protein
5g
· 10% DV
Fat
5.4g
· 7% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 11% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 192 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 2.04 g | 10% |
| Trans fat | 0 g | |
| Sodium | 66 mg | 3% |
| Total carbohydrate | 30 g | 11% |
| Fiber | 1 g | 4% |
| Protein | 5 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 192 kcal |
| 1 slice (thin) | 60 g | 96 kcal |
| 1 piece (small) | 80 g | 128 kcal |
| 100 g | 100 g | 160 kcal |
| 1 slice (thick) | 100 g | 160 kcal |
| 1 serving (medium) | 150 g | 240 kcal |
| 1 piece (large) | 180 g | 288 kcal |
| 1 serving (large) | 200 g | 320 kcal |
Calculated from 160 calories per 100 g.
Güllaç with almonds is a Turkish milk dessert made by softening thin güllaç sheets in sweetened milk and layering them with almonds. It is usually served chilled and is especially associated with Ramadan.
Güllaç with almonds is made by briefly soaking the sheets with warm sweetened milk, layering them with almonds, and chilling the dessert. Use warm rather than hot milk, and avoid leaving the sheets submerged, or they can turn mushy.
Güllaç with almonds gets mushy when the milk is too hot or the sheets absorb too much liquid. Pour warm milk over the sheets and assemble them promptly; they should soften without being left to soak for a long time.
Güllaç with almonds is best eaten within about two days when covered and refrigerated. Keep it cold because it contains milk, and expect the sheets to soften further as they absorb liquid during storage.
Güllaç with almonds is popular during Ramadan because it is a traditional Turkish dessert commonly served at iftar. Its chilled, milk-soaked layers make it a festive end to the meal, though it is also enjoyed at other times of year.
Güllaç with almonds is made from thin sheets softened in milk, while baklava is made from crisp layers of pastry with nuts and syrup. Güllaç is served chilled and soft; baklava is typically baked and served at room temperature.
Yes, Güllaç with almonds can be assembled ahead and chilled before serving. For the best texture, prepare it on the day you plan to serve it, since the sheets continue absorbing milk and become softer over time.
Güllaç with almonds is served cold, after chilling in the refrigerator. Cooling helps the milk-soaked layers settle; add any crunchy almond topping just before serving so it does not soften.
Freezing Güllaç with almonds is not recommended because thawing can make the milk-soaked sheets watery and soft. Refrigerate it instead and enjoy it while its texture is fresh.
Güllaç with almonds is often garnished with extra almonds or pomegranate seeds. Add the topping just before serving to preserve its texture, especially if you want the almonds to stay crunchy.
Vitamins
B2
0.16mg · 12% DV
B12
0.24µg · 10% DV
Biotin
2.4µg · 8% DV
B5
0.36mg · 7% DV
Minerals
Calcium
132mg · 13% DV
Phosphorus
78mg · 11% DV
Copper
0.1mg · 11% DV
Manganese
0.16mg · 7% DV
Potassium ⭐
156mg · 5% DV
Sodium
66mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 192 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Güllaç with almonds is a Turkish dessert made by softening thin güllaç sheets in sweetened milk and layering them with almonds. Its roots reach back to Ottoman cuisine, and it is especially associated with Ramadan tables in Turkey.
The milk-soaked sheets become tender and softly layered, while almonds add a gentle crunch and nutty flavour. It is usually served chilled, often as a shared dessert after iftar or with tea. Although its milky texture can feel light, it is mainly a sweet source of carbohydrates; almonds contribute some fat and protein. For a less rich serving, use less sugar or enjoy a smaller piece.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.04g
MONOUNSATURATED
2.4g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 25.5:1
Above the ideal 4:1 (25.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.