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Keşkül

Name: Keşkül
Prep time: PT15 minutes
Cook time: PT20 minutes
Total time: PT2 hours 20 minutes (including chilling)
Yield: 6
Cuisine: Turkey
Ingredients: 750 ml Whole milk (Use whole milk for the creamiest texture.); 100 g Blanched ground almonds (Ensure almonds are finely ground for a smooth pudding. Blanched almonds provide a lighter color and flavor.); 50 g Rice flour (Rice flour acts as a thickening agent. Do not substitute with cornstarch, as it will alter the texture.); 150 g Granulated sugar (Adjust sugar to your preference. You can use caster sugar for quicker dissolution.); 30 g Shelled pistachios (For garnish. Roughly chopped.); 30 g Shredded unsweetened coconut (For garnish. Toasted lightly for enhanced flavor if desired.)

Turkish Almond Pudding

A rich and creamy Turkish almond pudding, traditionally served in the Ottoman palaces. This elegant dessert features ground almonds and a delicate sweetness, making it a light yet satisfying treat.

준비 시간15 minutes

조리 시간20 minutes

총 시간2 hours 20 minutes (including chilling)

1회 제공량6

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

🧂 재료

750 ml Whole milk(Use whole milk for the creamiest texture.)
100 g Blanched ground almonds(Ensure almonds are finely ground for a smooth pudding. Blanched almonds provide a lighter color and flavor.)
50 g Rice flour(Rice flour acts as a thickening agent. Do not substitute with cornstarch, as it will alter the texture.)
150 g Granulated sugar(Adjust sugar to your preference. You can use caster sugar for quicker dissolution.)
30 g Shelled pistachios(For garnish. Roughly chopped.)
30 g Shredded unsweetened coconut(For garnish. Toasted lightly for enhanced flavor if desired.)

👨‍🍳 조리법

1
In a small bowl, whisk together the rice flour with about 150ml (1/2 cup + 2 tbsp) of the cold milk until completely smooth and no lumps remain. This slurry will prevent the rice flour from clumping when added to the hot liquid.
⏱️ 3 minutes
2
In a medium saucepan, combine the remaining milk (about 600ml or 2.5 cups), ground almonds, and granulated sugar. Place over medium heat and stir constantly until the sugar is dissolved and the mixture is warm, but not boiling. This should take about 5-7 minutes.
⏱️ 7 minutes
3
Slowly pour the rice flour slurry into the warm milk mixture while whisking continuously to ensure it incorporates smoothly. Reduce the heat to medium-low.
⏱️ 2 minutes
4
Continue to cook, stirring constantly with a whisk or wooden spoon, for about 10-15 minutes, or until the pudding has thickened to a creamy, custard-like consistency. It should coat the back of a spoon. Be careful not to let it boil vigorously, as this can affect the texture.
⏱️ 15 minutes
5
Remove the saucepan from the heat. Ladle the warm keşkül into individual serving bowls or ramekins. Allow them to cool slightly at room temperature for about 15-20 minutes.
⏱️ 20 minutes
6
Once slightly cooled, cover the bowls with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1.5 hours, or until thoroughly chilled and set.
⏱️ 1 hour 30 minutes
7
Before serving, garnish each keşkül generously with the chopped pistachios and shredded coconut. Serve cold.
⏱️ 1 minute

요리 기록 추적

💡 전문가 팁

✓This dessert is a classic from the Ottoman palace kitchens, known for its refined taste.
✓The texture should be smooth and creamy, with a subtle almond fragrance.
✓For an elegant presentation, use small, clear glass bowls or traditional Turkish tea glasses.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add 1 teaspoon of rose water to the pudding mixture in step 4 for a floral note.
Increase the amount of nuts used for garnish, or add a sprinkle of cinnamon.