Best Turkish Milk And Almond Pudding Keskul Recipes

KESKUL - TURKISH ALMOND PUDDING

Steps:

• Place the egg yolk, sugar, rice flour, and corn starch in a saucepan and mix.
• Add ½ cup of milk to the mix and continue beating until the mixture is smooth and free of lumps. Add the remaining milk.
• Add the ground almond and desiccated coconut to the saucepan, and mix well.
• Place the saucepan on medium-low heat and bring the mixture to a gentle boil, stirring continuously.
• Cook the mixture for a few more minutes and then add the vanilla paste.
• When the pudding gets thick enough, remove the pan from the heat and divide the mixture into serving bowls. You can check the consistency of the pudding with a spoon. It should be covering the back of the spoon without dripping.
• Let the bowls chill in the fridge for a couple of hours and then garnish them with ground pistachio, coconut flakes, and red fruits before serving.

TURKISH MILK AND ALMOND PUDDING (KESKUL)

Steps:

• Grind the almonds finely in a food processor. Bring the milk to the boil, preferably in a non-stick pan (which prevents the cream sticking and burning at the bottom), then take it off the heat.
• In a small bowl, mix the ground rice to a paste with 4-5 tablespoons of water, making sure there are no lumps. Add this to the milk and cook over a low heat, stirring vigorously with a wooden spoon, and always in the same direction, for about 15 minutes or until the mixture begins to thicken. (If lumps form, you can save the cream by beating it with an electric beater.).
• Add the ground almonds and continue to cook over the lowest possible heat, stirring occasionally, for 20 minutes or until the consistency is that of a thin porridge.
• Add the sugar and continue to cook, until it has dissolved.
• Stir in the almond essence, let the pudding cool, then pour it into a glass serving bowl or individual bowls.
• Serve chilled, sprinkled with the chopped pistachios.