Keskul (Turkish Almond Milk Pudding)
Delicate, fragrant and dressed in coconut and pistachio, keskul is the elegant almond milk pudding of Ottoman palace kitchens — and surprisingly simple to make.
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Ingredients
1 litre whole milk (about 4 cups)
100 g raw almonds, blanched, skinned and finely ground
140 g granulated sugar (about 2/3 cup)
50 g corn starch (about 5 tbsp)
1 tbsp wheat starch (optional, for an extra-silky texture)
1 sachet sugared vanilla
2 tbsp desiccated coconut, to garnish
2 tbsp crushed pistachio kernels, to garnish
A few toasted almond flakes, to garnish
Instructions
- 1
Pour boiling water over the raw almonds, leave for 5 minutes, then slip off the skins and grind the nuts as finely as possible in a food processor.
- 2
In a heavy-based saucepan, whisk the corn starch (and wheat starch, if using) and sugar into the cold milk until fully dissolved.
- 3
Stir in the ground almonds and place the pan over medium heat.
- 4
Cook, whisking constantly, for 15-20 minutes until the pudding thickens enough to coat the back of a spoon.
- 5
Simmer gently for 2 more minutes, then remove from the heat and stir in the sugared vanilla.
- 6
For a perfectly smooth keskul, pass the pudding through a fine sieve; for a rustic texture, leave it as it is.
- 7
Divide between six cups or glass bowls, cool to room temperature, then chill for at least 3 hours.
- 8
Garnish with desiccated coconut, crushed pistachios and toasted almond flakes just before serving.
Keskul is one of the oldest desserts in the Turkish repertoire, an almond milk pudding said to take its name from the small bowl carried by wandering dervishes. Where sutlac leans on rice and supangle on chocolate, keskul is all about the gentle perfume of ground almonds slowly infused into sweet milk — subtle, silky and quietly luxurious.
The almonds matter more than anything else here. Start with raw almonds, blanch them in hot water so the skins slip off, and grind them as finely as your food processor allows; the finer the grind, the smoother and more fragrant the pudding. Some cooks strain the mixture for a perfectly smooth finish, while others keep the fine almond texture — both are authentic, so suit yourself.
Keskul is always served cold in individual cups, traditionally topped with desiccated coconut, crushed pistachios and a few almond flakes. It makes a light, elegant finish to a dinner of grilled meats or a rich pilav. You can find raw almonds, Turkish starch and all the garnishes in the Turkish Online Market baking aisle — and a ready keskul mix for busy weeknights.
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