Turkish Milk And Almond Pudding Keskul Recipes
TURKISH MILK AND ALMOND PUDDING (KESKUL)
Turkey has a very wide range of milk puddings. This pudding, made with ground almonds, is from Claudia Roden's 'Arabesque'.
Provided by Flowerfairy
Categories Dessert
Time 50m
Yield 6 glasses, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 299.7, Fat 15.1, SaturatedFat 3.9, Cholesterol 16.6, Sodium 71.1, Carbohydrate 33.5, Fiber 2.2, Sugar 26.4, Protein 9.9
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- Put sugar and egg yolks in a pot and beat with an egg beater. Take about 1/4 cup milk into a bowl and mix it with rice flour and corn starch. Put it aside.
- Add the rest of the milk into the pot and go on beating. Put the pot on heat and bring it to boil, stirring occasionally. When it starts to boil, add the rice flour and starch mixture and whisk.
- Add peeled and crumbled almonds after 3 minutes. Add vanilla and cream after a few minutes. Never stop stirring until it’s done. When it gets thick enough, it’s time to take it from heat. You can understand it with the help of the egg beater or a spoon. When you dip the spoon in it and take it out, if the pudding is not runny, if it drops little by little, it’s done.
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