Instant Pot Melt-in-Mouth Peppery Rosewater Turkish Delight Pudding

Sara Coleman

A luxurious, aromatic dessert that combines the floral notes of rosewater with a gentle peppery warmth, creating a melt-in-mouth pudding inspired by Turkish delight. This Instant Pot recipe delivers a silky, gelatinous texture with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 320 kcal

Ingredients

1 cup water divided
1 cup granulated sugar
1 cup whole milk
0.25 cup cornstarch
2 tbsp rosewater
1 tsp ground black pepper freshly ground for best flavor
1 tsp vanilla extract
0.25 tsp salt
2 tbsp unsalted butter for finishing

Notes

Storage: Cover and refrigerate for up to 3 days. The pudding will firm up further when chilled. Make-Ahead: Prepare up to 2 days in advance for best flavor melding. Variations: Substitute 1/2 teaspoon of ground cardamom for the black pepper for a different spice profile. For a dairy-free version, use full-fat coconut milk instead of whole milk. Serving Suggestion: Serve with fresh berries or a drizzle of honey for added sweetness.