Desserts
Keşkül (Milk pudding with ground almonds)
Ingredients
- 50 gr. (2 oz,) ground almonds
- 3 tbsp. desiccated coconut, ground in small blender
- 75 gr. (3 oz.) sugar
- 50 gr. (2 oz.) rice flour
- 2 egg yolks
- 1 lt. (1¾ pints) milk
- To decorate:
- Desiccated coconut
- Finely chopped pistachio nuts
Method
1
Keşkül was one of my favourite milk puddings in Turkey. Lütfü's brother Lemi and I considered ourselves experts in finding the best cafes serving all types of milk puddings. The best? Saray Muhallebicisi, AltıYol, Kadiköy, Istanbul.
2
Place the sugar, almonds, rice flour, ground coconut and egg yolks into a large pan. Stir in the milk slowly.
3
Put the pan onto a medium heat and continuously stir until the pudding has thickened and you can just feel the mixture bubbling. This will take about 20/25 minutes. Pour into a jug and then pour into dishes of your choice.
4
Cover each bowl with clingfilm and after cooling slightly, place in the fridge to set.
5
Just before serving decorate with the coconut and pistachio nuts.