Are you in the mood for a luscious and creamy dessert that will transport you on a culinary journey to Turkey? Look no further than this Turkish Milk and Almond Pudding, also known as Keskul.
This dessert is made with a combination of full-fat milk, ground almonds, and a touch of rice flour cornstarch to create an irresistibly smooth texture. The pudding is then flavored with vanilla extract and topped off with some sugar and pistachios for an added crunch.
But why stop there? This traditional Turkish almond pudding recipe can be customized to your personal preferences by using different types of nuts, plant-based milk, or even modifying the amount of sugar used. So whether you’re vegan or simply love experimenting in the kitchen, this Kesklul recipe will not disappoint.
Not only is this pudding deliciously satisfying, but it also holds deep cultural significance in Turkish cuisine. As you indulge yourself in every spoonful of this sweet dessert, allow yourself to be transported on a sensory journey to Turkey.
So get ready to embark on a flavorful experience that will leave your taste buds yearning for more. Keep reading to find out everything you need to know about making this traditional Turkish Milk and Almond Pudding recipe.
Why You’ll Love This Recipe
Are you looking to indulge in a rich and creamy dessert that will ignite your taste buds? Look no further than this Turkish Milk and Almond Pudding, also known as Keskul. Trust me, once you try this recipe, you’ll be hooked.
What makes Keskul so special? For one, it’s made with ground almonds and full-fat milk, giving it a velvety texture that’s hard to resist. And let’s not forget the sugar – just the right amount to sweeten the deal without overpowering the nutty flavor.
But what really sets this pudding recipe apart is its versatility. You can enjoy it as a warm treat on a chilly evening or chill it for a refreshing dessert on a hot summer day. Plus, it’s perfect for sharing with family and friends at any occasion – from a holiday gathering to a fancy dinner party.
And the best part of all? With just a few simple ingredients – like rice flour, corn starch, and vanilla extract – this almond-based pudding is easy peasy to make right in your own kitchen. So go ahead, impress your guests and treat yourself with this delicious Turkish Keskul recipe.
Let’s dive into the ingredients that you’ll need to make this delicious Turkish Milk and Almond Pudding a reality. Before you get started, make sure you have everything you need in your pantry or at your local grocery store. The list of ingredients may seem lengthy, but trust me – it’s worth it!
Here’s what you’ll need:
For the pudding
- 1 liter (4 cups) full-fat milk
- 120 grams (1 and 1/4 cups) ground blanched almonds
- 3 tablespoons rice flour
- 2 tablespoons cornstarch flour
- 100 g (1/2 cup) sugar
- 1 tsp vanilla extract
- 1 egg yolk
- Optional: vegan keşkül substitute 1 egg yolk with 1 tbsp of corn starch
For the topping
- 60 grams (3/4 cup) pistachios and blanched almonds (roughly chopped)
- Sugar, to taste
The key ingredient in this recipe is the Turkish almond pudding, also known as ‘keskul’ in Turkish. You can find it at your local Middle Eastern grocery store or make it from scratch by blending together whole blanched almonds and some milk. You can also substitute Turkish almond pudding with almond milk if needed. Keep in mind that using full-fat milk gives the best results, but if you’re looking for a lighter option, you can use keskul light.
Make sure that you use ground blanched almonds in the recipe; otherwise, it might turn out a little gritty. As for sugar, I prefer using turkish granulated sugar, which is less white and less fine than usual table sugar – giving a fuller flavour to your dish.
Don’t forget that vanilla extract makes all the difference so use good quality vanilla extract to achieve great flavor to your pudding.
Now that we have everything we need let’s move on to instructions.
The Recipe How-To
Now that you have gathered all the ingredients for this flavor-packed Turkish Milk and Almond Pudding (Keskul), let’s start cooking it in simple steps:
First, mix 2 tablespoons of rice flour, 2 tablespoons of cornstarch flour and 100 g of ground almonds in a bowl.
Next, add a little cold water to the mixture to create a thick paste, then strain it through a fine mesh strainer.
In a saucepan over medium heat, pour in 1 liter of full-fat milk and 1 cup of sugar, stir until the sugar dissolves.
Reduce the heat to medium-low and add the almond paste to the milk mixture while stirring continuously with a whisk to prevent lumps from forming.
Keep stirring until the pudding boils and thickens up, for about 15-20 minutes.
Once it gets thicker, turn off the heat and add 1 tsp of vanilla extract, stir well and set aside to cool it down for 10 minutes.
To make sure our pudding is silky smooth, we need to use an egg yolk: mix together 3 tablespoons of flour, an egg yolk along with 1 cup of cold milk in another bowl until blended.
Pour this mixture into the pudding mixture slowly while whisking continuously- making sure everything is well-combined.
Then return the pan on medium heat again and keep simmering while constantly whisking until the pudding thickens up once more after adding the egg-milk mixture for roughly 5-7 minutes more.
Turn off heat once more and let it cool down for another ten minutes or so before transferring to serving bowls or cups.
Lastly, garnish your Turkish Milk Pudding (Keskul) with some chopped pistachios or whole blanched almonds as desired.
Enjoy your dairy-free option by substituting regular milk with almond milk for vegan keşkül (Turkish almond pudding)!
This Turkish keskul recipe is delicious served warm or chilled but if you want the light creamy texture that melts in your mouth, try chilling your keskul turkish almond pudding!
Substitutions and Variations
When it comes to trying out new recipes, there’s nothing like adding a little extra twist to the original recipe. If you’re feeling adventurous, and want to experiment with different flavors and ingredients, here are some substitutions you can try for this Turkish milk and almond pudding recipe.
1. Vegan Keskul: This recipe can easily be made vegan by replacing the whole milk with almond milk and using cornstarch instead of eggs. The result is a lighter and creamier version of Turkish keskul that is equally delicious.
2. Substitute nuts: If you’re not an almond fan or are allergic to nuts, you can try making this pudding with other types of nuts. Pistachios are an excellent substitution because they have a similar texture and flavor to almonds.
3. Swap flours: Though rice flour is traditionally used in Turkish keskul, you can substitute it with corn starch or wheat flour if you don’t have rice flour on hand.
4. Sugar alternatives: For those who prefer natural sweeteners, honey, maple syrup or even coconut sugar can be for substituted for sugar in equal amounts.
5. Adding garnish: You can improve the presentation and taste of your Turkish almond pudding by using toppings such as pistachios, blanched almonds, or koppert cress.
Keep in mind that these substitutions might affect the flavor, texture, or consistency of the original recipe. So make sure you adjust quantities accordingly as necessary.
I encourage you to try out these substitutions and discover your own version of this traditional Turkish dessert. The possibilities are endless!
Serving and Pairing
Now that you’ve made this delicious Turkish Milk and Almond Pudding (Keskul), it’s time to enjoy it! There are many ways you can serve and pair this delicious dessert.
First, let’s talk about serving. You can serve the pudding in individual bowls or glasses, making it perfect for dinner parties or special occasions. If you want to take your presentation to the next level, sprinkle some crushed pistachios on top of each serving. The bright green color is not only visually appealing, but it also adds a nice contrast to the white pudding.
As for pairing, I recommend sticking with traditional Turkish flavors. Serve Keskul after a meal of lamb kebabs or as a dessert after a hearty bowl of lentil soup. A cup of Turkish coffee makes for a perfect companion to this creamy pudding.
But that doesn’t mean you can’t get creative with your pairings! Try serving Keskul alongside a scoop of cardamom ice cream or make mango compote to spoon over each serving for a tropical twist.
Regardless of how you choose to serve and pair Keskul, one thing is for sure – this sweet treat will surely satisfy your sweet tooth and make any occasion feel extra special.
Make-Ahead, Storing and Reheating
Listen up, folks! If you’re a planner like me, then this section is for you. The Turkish Milk and Almond Pudding, also known as Keskul, can certainly be made ahead of time to save you some trouble during your next dinner party.
To make ahead, simply pour the pudding into a container with an airtight lid and store it in the refrigerator for up to 3 days. It’s that easy!
Now, let’s talk about reheating. When reheating the pudding, it’s important to do so slowly on low heat. Keşkül is all about being light and creamy, and if it’s overheated or over-stirred, it can get lumpy and ruin the texture. To avoid this catastrophe, pour the keskul into a saucepan and add a few tablespoons of milk over low heat until warmed through.
As for storing keşkül, I recommend keeping it in the fridge until you’re ready to serve. This almond-based milk pudding recipe is best served chilled with an extra sprinkle of ground almonds and some roughly chopped pistachios on top to add a little crunch.
And here’s a tip: if you want to be fancy-schmancy and up your presentation game while saving on cleaning up duty later on, serve the keskul in small individual jars or glasses that can be covered with lids once your guests have had their fill.
So don’t stress out about making dessert at the last minute – make-ahead keskul and become the ultimate host/hostess that everyone wants at their gatherings!
Tips for Perfect Results
When it comes to making the perfect Turkish Milk and Almond Pudding, there are some tips that can help you achieve a delicious and satisfying dessert. Here are some of my personal tips that I use in my own kitchen when making this treat.
Firstly, it is important to use full-fat milk. The richness and creaminess of full-fat milk will make the pudding light and creamy – the way it should be. Using skimmed or semi-skimmed milk might result in a thinner and less rich pudding, which would inevitably affect the flavor.
Another tip is to grind your own almonds instead of using pre-made almond flour. This will give your pudding a fresher taste and texture, as well as allowing you to control the coarseness of the almonds.
When mixing the ingredients together, add a little bit of cold water to the rice flour to make it into a paste before adding it to the hot milk. This can help prevent lumps from forming and ensure a smooth consistency.
To give your pudding an extra pop of flavor, try substituting half of the sugar with brown sugar or honey. The caramelized note of brown sugar or honey will complement the almond flavor perfectly.
Lastly, be patient! The key to achieving the best consistency for Keskul is to let it cool completely and thicken in the refrigerator for at least two hours before serving. This will allow all the flavors to combine fully and make for an irresistible Turkish dessert.
By following these tips, your Keskul Turish Almond Pudding will be a guaranteed success that will keep everyone asking for more.
As you prepare to cook this delicious Turkish Milk and Almond Pudding recipe, you may have some questions and doubts regarding the process. Do not fret! In this section, I have compiled some frequently asked questions and answers that will guide you through any confusion or misconceptions. So, let’s delve into these common FAQs together to clear up any uncertainties before you embark on your cooking journey.
Will pudding set with almond milk?
Achieving a properly set pudding, whether it be instant or cooked, is possible with almond milk as long as the appropriate amount is used. It is important to note that when substituting almond milk for regular milk, using equal amounts will result in a pudding mixture that is too thin and unable to set properly.
What is the famous Turkish pudding?
One of the most renowned sweet treats from Turkey that has captivated the taste buds of people worldwide is the Turkish Baklava, which has been a part of the country’s culinary heritage since the era of the Byzantine Empire.
How is Kazandibi made?
To begin, combine cornstarch and flour with 1½ cups cold water in a medium bowl until dissolved. Next, heat milk and sugar in a large saucepan over medium heat, stirring occasionally until the sugar dissolves. It’s important to continuously stir the mixture as you whisk in the cornstarch and flour mixture. This step should take about 15 minutes until it reaches a boiling point and thickens to the desired consistency.
In conclusion, Turkish Milk and Almond Pudding (Keskul) is a recipe that you need to try. It’s a delicious dessert that you can serve with confidence to impress your guests or loved ones. The sweet, nutty flavor of the almonds combined with the richness of full-fat milk and sugar is a taste sensation you won’t soon forget.
Don’t be intimidated if you’ve never made pudding before. This recipe is easy to follow and requires only a few simple ingredients that are easy to find in your local grocery store. Better yet, there are plenty of substitutions and variations that can make this dessert even more personalized and unique.
Whether you’re looking for a classic Turkish recipe or just want an almond-based dessert that’s vegan-friendly, this pudding ticks all the boxes. And with our tips for perfect results, you can be sure that your pudding will turn out light, creamy, and absolutely delicious every time.
So why wait? Head to your kitchen, gather your ingredients, and get ready to experience the authentic flavors of Keskul! Whether you’re serving it up at a dinner party or indulging in a late-night snack, this pudding will leave you feeling satisfied in every way.
Turkish Milk and Almond Pudding (Keskul) Recipe
- 100 g blanched almonds
- 1 liter full-fat milk
- 4 tablespoons rice flour
- 100 g sugar
- 2 -3 drops almond essence
- 2 tablespoons finely chopped pistachios, to garnish
- 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.