Go Back
–+ servings
Pudding in glass bowls with a ring of ground pistachios and strawberries, on a red striped kitchen towel.
Print Recipe
5 from 4 votes

Keskul - Turkish Almond Pudding

Keskul is a creamy milk dessert made with ground almonds and a little coconut. It cooks in about 25 minutes, then sets in the fridge for 3 to 4 hours.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Turkish
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 6 people
Calories: 330kcal
Author: Ayla Clulee

Ingredients

  • 4 cups whole milk (1 liter)
  • 1 cup granulated sugar (200 g)
  • 1 egg yolk
  • 1 tablespoon rice flour
  • 2 tablespoon cornstarch
  • 1 teaspoon vanilla paste
  • ½ cup ground almonds (50 g)
  • ¼ cup desiccated coconut (20 g, optional)
  • ground pistachios and red berries, to garnish
US Customary - Metric

Instructions

  • Place the egg yolk, sugar, rice flour and cornstarch in a saucepan and mix.
  • Pour in ½ cup (120 ml) of the milk and whisk until the mixture is smooth and free of lumps. Then stir in the rest.
  • Add the ground almonds and desiccated coconut to the saucepan, then mix well.
  • Put the pan on medium-low heat and bring the mixture to a gentle boil, stirring continuously.
  • Cook it until it thickens, then add the vanilla paste.
  • Dip a spoon in to check the thickness. The pudding should cover the back of it without dripping. Take the pan off the heat and divide it between your serving bowls.
  • Chill the bowls in the fridge for 3 to 4 hours, until set. Just before serving, garnish them with ground pistachios, coconut flakes and red berries.

Notes

  • Stir the pudding continuously as 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 flavor.
  • Chill the pudding for 3 to 4 hours before serving.
  • Garnish just before serving so the toppings stay fresh.
  • Use almond milk instead of regular milk for a dairy-free version. It's vegan if you leave out the egg yolk.
  • Keskul keeps in the fridge for 3 to 4 days. I don't recommend freezing it.

Nutrition

Calories: 330kcal | Carbohydrates: 48g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 65mg | Potassium: 268mg | Fiber: 2g | Sugar: 42g | Vitamin A: 307IU | Vitamin C: 0.1mg | Calcium: 225mg | Iron: 1mg