Keşkül (almond and coconut milk pudding)

Keşkül is a creamy Turkish almond milk pudding, traditionally garnished with coconut and pistachio. Its name refers to the begging bowl of wandering dervishes.

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Method

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1. Mix the rice flour, starch and egg yolk smooth in a glass of cold milk.
2. Bring the remaining milk to a boil with the sugar and ground almonds, then simmer over low heat for 5 minutes to let the almonds infuse their flavor. ⏱ Timer: 5 min
3. Stirring constantly, pour in the starch mixture, and cook over low heat for 8-10 minutes until it's a thick cream. ⏱ Timer: 8 min
4. Remove from the heat and stir in half the coconut.
5. Pour into bowls, let cool, then chill for at least 2 hours. ⏱ Timer: 2 h
6. Sprinkle with the remaining coconut and the pistachios before serving.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Even better if you toast the almonds dry before grinding.
• Can also be made without egg; add 1 extra tbsp starch in that case.

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