Keskul - Turkish Almond Pudding

5 from 4 votes

Keskul is a light and creamy Turkish Almond Pudding made with milk, rice flour, corn starch, sugar and ground almonds.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: Turkish

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 330kcal

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.

You can use almond milk if you have a dairy intolerance.
This indulgent Turkish milk dessert is very easy to make and comes together in just 25 minutes.
Turn this delicious pudding into vegan by omitting the egg yolk and using almond milk instead of regular milk.
Adjust the thickness by adding more milk if it's too thick or adding cornstarch slurry if it is too thin.
Make sure to stir the pudding continuously on low heat without letting it boil.