My super easy Keskul - Turkish Almond Pudding is light, creamy, and ready in just 25 minutes. It is made with milk, ground almonds, sugar, rice flour, cornstarch, vanilla, and a little desiccated coconut.
This traditional Turkish almond pudding is served chilled in small bowls and garnished with ground pistachios, red fruits, or coconut shavings. It is perfect for dinner parties, family meals, or when you want a simple make-ahead dessert.
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This is one of the easiest milk-based Turkish desserts to prepare at home. The pudding thickens gently on the stove, then chills in the fridge until smooth and set. Ground almonds give it a lovely flavour, while rice flour and cornstarch help create the right texture without making it heavy. It is similar to Muhallebi - Mahalabia Dessert, but the almonds make Keskul richer and more special.
I love serving this almond pudding after a Turkish or Mediterranean meal, especially when I want something lighter than cake or pastry. Just like Sutlac - Turkish Rice Pudding, Kazandibi, Ayva Tatlisi - Turkish Quince Dessert, and Turkish Fig Pudding - Incir Uytmasi, Keskul is great for making ahead and tastes even better once it has chilled properly.
What is Keskul?
Keskul, or Keşkül, is a traditional Turkish almond pudding made with milk, sugar, ground almonds, and a thickener such as rice flour or cornstarch. It is cooked gently on the stove until creamy, then poured into small serving bowls and chilled before serving.
The recipe dates back to the Ottoman Empire and is one of the classic milk-based desserts in Turkish cuisine. The name is linked to “keşkül-e fukara,” which means “poor man’s bowl” or “beggar’s bowl.” Dervishes used these bowls to collect donations, and the food bought with those donations was later shared with people in need.
Today, Keskul is served as a simple but elegant dessert. It is usually garnished with ground pistachios, almonds, coconut, or red fruits. It is not too heavy, which makes it a lovely dessert after a rich meal.
What Is Almond Pudding?
Almond pudding is a creamy dessert made with milk or almond milk, sugar, almonds, and a thickening ingredient. Different countries have their own versions, and Keskul is the Turkish version of almond pudding.
In this recipe, ground almonds are cooked with milk, rice flour, cornstarch, sugar, and vanilla until the mixture thickens. The pudding is then chilled until set. It is smooth, creamy, and lightly nutty, and has a soft texture that works beautifully with pistachios and fresh fruit.
You can make this almond pudding with whole milk for a richer taste, or almond milk if you need a dairy-free option. You can also make it vegan by omitting the egg yolk and using almond milk instead of regular milk.
Why This Recipe Works?
- It is quick and easy to make, and comes together in just 25 minutes.
- It uses simple ingredients such as milk, sugar, ground almonds, rice flour, cornstarch, and vanilla.
- Just like Tavuk Göğsü - Turkish Chicken Breast Pudding, it is perfect for making ahead, as it needs time to chill before serving.
- Almond pudding is a great dessert for dinner parties, because you can serve it in individual bowls.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Milk - I prefer whole milk for milk-based desserts, but you can substitute it with reduced-fat (semi-skimmed) or skimmed milk. You can use almond milk if you have a dairy intolerance.
- Vanilla paste - It is a great flavoring for milk-based desserts. Vanilla beans are the best option if you have them or you can use a good-quality vanilla extract.
- Ground almond - It is also called almond flour. You can buy it from most large supermarkets.
- Corn starch - Cornstarch works with the rice flour to thicken the pudding. It helps the almond pudding set nicely once chilled.
- Egg yolk - It gives a more decadent tasting, velvety smooth pudding, and a deeper yellow color that is more appetizing.
- Desiccated coconut - It gives texture and flavor to the pudding. You can omit it and use coconut shavings for garnishing the top.
How to Make Keskul-Turkish Almond Pudding
Place the egg yolk, sugar, rice flour, and cornstarch in a saucepan and mix.
Pour in ½ cup of milk to the mix and continue beating until the mixture is smooth and free of lumps. Mix in the remaining milk.
Add the ground almonds and desiccated coconut to the saucepan, then mix well. The ground almonds will give the pudding its flavour, while the coconut adds a little extra texture.
Place the saucepan on low-medium heat and bring the mixture to a gentle simmer, stirring continuously. Cook the mixture for a few more minutes and then add the vanilla paste.
When the pudding gets thick enough, remove the pan from the heat and divide the mixture into serving bowls.
You can check the consistency of the pudding with a spoon. It should be covering the back of the spoon without dripping.
Let the bowls chill in the fridge for a couple of hours and then garnish them with ground pistachio, coconut flakes, and red fruits before serving.
How To Get The Right Pudding Texture
The best Keskul should be creamy, smooth, and softly set. It should not be runny, but it should not be too firm either. The easiest way to check the texture is to dip a spoon into the pudding. If it coats the back of the spoon and holds its shape for a moment, it is ready.
If the pudding is too thick, whisk in a little extra milk while it is still warm. Add it gradually until you reach the texture you like. If the pudding is too thin, mix a small amount of cornstarch with cold milk to make a slurry, then add it to the pan and cook for a few more minutes.
The heat is important. Cook the pudding gently and stir continuously, especially once it starts to thicken. High heat can make the pudding catch at the bottom or turn lumpy.
Recipe Tips From the Chef
- Stir the pudding continuously while it cooks to keep it smooth.
- Cook it on medium-low heat and don’t let it boil hard.
- Whisk the egg yolk, sugar, rice flour, cornstarch, and a little milk first to prevent lumps.
- Adjust the thickness by adding more milk if it's too thick or adding cornstarch slurry if it is too thin.
- Add the vanilla near the end of cooking for the best flavour.
- Chill the pudding for a couple of hours before serving.
- Garnish just before serving so the toppings stay fresh.
- Turn this delicious pudding into vegan by omitting the egg yolk and using almond milk instead of regular milk.
How To Serve Keskul
Keskul is traditionally served chilled in small bowls. A little ground pistachio on top is the most common garnish, but coconut flakes, almonds, fresh raspberries, strawberries, or pomegranate seeds also work beautifully.
This Turkish almond pudding is lovely after a rich meal because it is creamy without being too heavy. It is also a good dessert for guests because you can prepare it in advance and keep it in the fridge until needed.
Serve Keskul on its own, or as part of a Turkish dessert table with Lokma Dessert - Fried Sweet Dough Balls, Sari Burma Baklava Rolls - Saragli, Un Helvası - Turkish Flour Halva, or Kadaif Dessert - Turkish Tel Kadayif.
Storage Instructions
Keskul keeps well in the fridge for up to 5 days. Let the puddings cool completely, then cover the bowls or transfer them to an airtight container before refrigerating.
This almond pudding is best served chilled, so there is no need to reheat it. Add the pistachio, coconut, and fruit garnish just before serving for the best texture and appearance.
I don’t recommend freezing Keskul. The texture can change after defrosting, and the pudding may become grainy or watery.
Recipe FAQs
Yes, you can use almond milk instead of regular milk. This is a good option if you have a dairy intolerance or prefer a lighter almond pudding.
The texture may be slightly less rich than when made with whole (full-fat) milk, but it will still taste good. For a vegan version, use almond milk and omit the egg yolk.
Almond pudding can become lumpy if the starches are not mixed properly before cooking or if the heat is too high. Start by whisking the egg yolk, sugar, rice flour, cornstarch, and a little milk until smooth before adding the rest of the milk.
Cook the pudding gently and stir continuously. If small lumps appear, you can whisk the pudding well or pass it through a sieve before pouring it into bowls.
Yes, Keskul is a Turkish almond pudding. It is made with milk, sugar, ground almonds, and thickening ingredients such as rice flour and cornstarch.
There are many types of almond pudding around the world, but Keskul is the Turkish version. It is usually served chilled and garnished with pistachios, coconut, or fruit.
Related Recipes
For more delicious Turkish Desserts why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this scrumptious Turkish Almond Pudding "Keşkül" as much as you enjoy eating it! 🙂
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Keskul - Turkish Almond Pudding
Ingredients
- 4 cups full-fat milk (whole milk) (1 litre)
- 1 cup caster or granulated sugar (220 grams)
- 1 egg yolk
- 1 tablespoon rice flour
- 2 tablespoon corn starch
- 1 teaspoon vanilla paste
- ½ cup ground almond
- ¼ cup desiccated coconut (optional)
- ground pistachio and red fruits for garnish
Instructions
- Place the egg yolk, sugar, rice flour, and corn starch in a saucepan and mix.
- Add ½ cup of milk to the mix and continue beating until the mixture is smooth and free of lumps. Add the remaining milk.
- Add the ground almond and desiccated coconut to the saucepan, and mix well.
- Place the saucepan on medium-low heat and bring the mixture to a gentle boil, stirring continuously.
- Cook the mixture for a few more minutes and then add the vanilla paste.
- When the pudding gets thick enough, remove the pan from the heat and divide the mixture into serving bowls. You can check the consistency of the pudding with a spoon. It should be covering the back of the spoon without dripping.
- Let the bowls chill in the fridge for a couple of hours and then garnish them with ground pistachio, coconut flakes, and red fruits before serving.
Notes
- Stir the pudding continuously while it cooks to keep it smooth.
- Cook it on medium-low heat and don’t let it boil hard.
- Whisk the egg yolk, sugar, rice flour, cornstarch, and a little milk first to prevent lumps.
- Adjust the thickness by adding more milk if it's too thick or adding cornstarch slurry if it is too thin.
- Add the vanilla near the end of cooking for the best flavour.
- Chill the pudding for a couple of hours before serving.
- Garnish just before serving so the toppings stay fresh.
- Turn this delicious pudding into vegan by omitting the egg yolk and using almond milk instead of regular milk.
Lila says
I do love a light and flavorful dessert like this one! Perfect for summer parties too! Thanks for the recipe!