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Keşkül
Keşkül: silky Ottoman almond milk pudding scattered with pistachios and coconut
Keşkül takes its name from the bowl that wandering dervishes carried for alms, and it has been on Istanbul pudding-shop counters (muhallebici) since Ottoman times. Ground almonds simmered in milk give it a delicate nutty flavour and a faint grain, set with a little rice flour and cornflour into a soft, spoonable pudding. Turks eat it chilled as an afternoon treat or after a light supper, topped with pistachio and desiccated coconut. The usual mistake is stopping the whisking as it thickens; it catches on the base and tastes scorched. Chef's tip: steep the ground almonds in the warm milk for 15 minutes before you start cooking for a much deeper almond flavour.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Method
0/5 doneStep 1: Warm 4 ¼ cups whole milk in a saucepan until steaming, stir in 3 ½ oz ground almonds and leave off the heat for 15 minutes.
15 minStep 2: Whisk 2 tbsp rice flour, 3 tbsp cornflour, 1 egg yolk and 5 ½ oz sugar with a ladle of the milk to a smooth paste, then whisk it back into the pan.
Step 3: Cook over a medium heat, whisking constantly, for 10–12 minutes, until it bubbles thickly and coats the back of a spoon heavily. Common mistake: letting up on the whisk once it thickens, so it catches.
12 minStep 4: Stir in 1 tsp vanilla extract, pour into bowls and press cling film on the surface. Cool, then chill for at least 3 hours.
180 minStep 5: Scatter with 2 tbsp pistachios and 2 tbsp desiccated coconut to serve.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does keşkül take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of ground almonds?
- Ground cashews, same amount.
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