Palude (starch and sugar pudding)
Ingredients
- 907 gSugar
- 2,272 gWater
- 142 gWheat starch
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water68%
- Sugar27%
- Wheat starch 4%
Ingredients by weight, heaviest at the bottom.
Method
Dissolve the sugar in the water in a pot, add the starch and stir until it is runny and smooth.
Cook it on a medium charcoal fire, stirring nonstop for roughly three hours, until smooth yet not overly thick.
3 hPour into a mould and keep it on ice or somewhere cool until it sets. To serve, plunge the mould into warm water and unmould.
Where this recipe comes from
From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.
- Turabi Efendi, Turkish Cookery Book (1864)Accessed: November 4, 2026
Last changed: November 1, 2026