🍮 Keşkül
Keşkül is a Turkish almond milk pudding: milk is simmered with ground almonds, sugar and ground rice until thick and silky, then chilled. It has a delicate nutty flavour and a smooth, creamy texture. It is served cold in small bowls, topped with desiccated coconut and chopped pistachios.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 litre milk
- 100 g ground almonds
- 150 g sugar
- 50 g ground rice
- 2 tbsp desiccated coconut
- 2 tbsp chopped pistachios
Method
- Whisk the ground rice into a cup of the cold milk until smooth.
- Heat the remaining milk with the ground almonds and sugar until steaming.
- Pour in the ground rice mixture and cook, stirring constantly, for 10–15 minutes until thick.
- Pour into bowls, cool and chill for at least 3 hours.
- Sprinkle with coconut and pistachios before serving.
How to make it lighter
- Use semi-skimmed milk and cut the sugar by a third.
- Serve in small bowls of about 120 g.
- Use a light sprinkle of coconut and pistachios — nuts are calorie-dense.
History
Keşkül is a traditional Ottoman milk pudding. Its name is usually linked to the Persian kashkul, the begging bowl carried by dervishes, in which, the story goes, the pudding was once served. Today it is a standard dessert in Turkish pudding shops and homes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →