Keşkül

Indulge in the creamy sweetness of Keşkül, a traditional Turkish almond pudding infused with rose water and topped with crunchy pistachios. Ideal for a special occasion or a delightful dessert after dinner.

• 1 cup almonds
• 4 cups milk
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 tablespoon rose water
• 2 tablespoons pistachios

Method

1. 1

   In a medium saucepan, combine the milk, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves completely.

2. 2

   In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a smooth paste.

3. 3

   Once the milk mixture is hot, gradually add the cornstarch paste while continuously stirring to avoid lumps.

4. 4

   Add the ground almonds and continue stirring until the mixture thickens, about 5-7 minutes.

5. 5

   Remove the saucepan from heat, then stir in the vanilla extract and rose water if using.

6. 6

   Pour the mixture into serving bowls and let it cool to room temperature, then refrigerate until set, about 2-3 hours.

7. 7

   Before serving, garnish with chopped pistachios on top.