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Milk-based pink Turkish dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Pink Sultan dessert (150 g) has 279 calories. That works out to 186 calories per 100 g. It contains 37.2 g of carbs, 5.1 g of protein, 12.9 g of fat and 0.5 g of fiber. Its 138 mg of Phosphorus covers 20% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 150 g
279
KCAL / 150G
Carbs
37.2g
· 14% DV
Protein
5.1g
· 10% DV
Fat
12.9g
· 17% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 7% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 279 kcal | |
| Total fat | 12.9 g | 17% |
| Saturated fat | 7.65 g | 38% |
| Trans fat | 0.27 g | |
| Sodium | 87 mg | 4% |
| Total carbohydrate | 37.2 g | 14% |
| Fiber | 0.5 g | 2% |
| Protein | 5.1 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 serving (medium) | 150 g | 279 kcal |
| 1 tablespoon (mini) | 20 g | 37 kcal |
| 3 tablespoon (small) | 60 g | 112 kcal |
| 100 g | 100 g | 186 kcal |
| 1 cup (small) | 120 g | 223 kcal |
| 1 piece (medium) | 160 g | 298 kcal |
| 1 cup (large) | 180 g | 335 kcal |
| 1 serving (large) | 220 g | 409 kcal |
Calculated from 186 calories per 100 g.
Pink Sultan dessert is made by cooking a milk-based pudding, adding the ingredients that give it its pink color and flavor, then chilling it until set. Recipes vary in their thickener, coloring, and toppings, so follow a version that specifies those details.
Pink Sultan dessert is usually made with milk, sugar, and a thickener, with flavoring and a pink-coloring ingredient added. Some versions include cream or biscuit layers, so the exact ingredients depend on the recipe.
Pink Sultan dessert gets its color from an added coloring ingredient. Depending on the recipe, that may be fruit purée or syrup, or food coloring; beetroot is not a standard ingredient in every version.
Pink Sultan dessert is a milk pudding similar to muhallebi, but the two are not always identical. Pink Sultan dessert recipes may add fruit flavor, coloring, or toppings that are not part of a basic muhallebi.
Pink Sultan dessert is served cold. Chill the cooked pudding in individual cups until it firms up; this also makes it easier to serve neatly and add toppings without them sinking.
You can color Pink Sultan dessert naturally with a fruit purée or syrup that suits the recipe. Add it gradually, since extra liquid can loosen the pudding and change its final texture.
Yes, Pink Sultan dessert can be made the day before. Cover the portions and refrigerate them, then add fresh fruit or other toppings shortly before serving so they keep their texture and appearance.
Fruit, shredded coconut, chopped nuts, and biscuit crumbs all work well on Pink Sultan dessert. Choose a topping that complements the flavor used for the pink color, and add crunchy toppings just before serving.
Pink Sultan dessert keeps for a few days in covered containers in the refrigerator. It can absorb other food odors or dry out if left uncovered; versions topped with fresh fruit are best served sooner.
Freezing Pink Sultan dessert is generally not recommended. The milk pudding can turn watery or grainy after thawing, so refrigerate it instead and enjoy it while its texture is smooth.
Vitamins
B12
0.42µg · 18% DV
B2
0.21mg · 16% DV
Vitamin A
108µg · 12% DV
B5
0.48mg · 10% DV
Minerals
Phosphorus
138mg · 20% DV
Calcium
162mg · 16% DV
Iodine
12µg · 8% DV
Selenium
3.9µg · 7% DV
Potassium ⭐
219mg · 6% DV
Sodium
87mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 279 calories in 1 serving (medium) (150 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.
Pink Sultan dessert is a Turkish milk-based sweet, usually made as a thick, pudding-like mixture; recipes vary, and the pink colour may come from fruit flavouring or colouring. Its name and appearance distinguish it from savoury dishes sometimes called “Pink Sultan.”
It is typically served chilled, either after a meal or with tea, and has a smooth texture and a distinctly sweet taste. Some versions are finished with coconut or chopped nuts. It is mainly a sweet, carbohydrate-containing dessert, with 24.8 g of carbohydrates per 100 g. For a lighter serving, keep the portion modest and pair it with fresh fruit.
Low
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.65g
MONOUNSATURATED
3.3g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 7.2:1
Above the ideal 4:1 (7.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.