Ottoman Turkish Recipe "Keshkul" - Almond Pudding

Ingredients

• 0.5 cup Cornstarch (approximately 50 g; can substitute wheat starch)
• 0.75 cup Granulated Sugar (about 150 g)
• 0.5 cup Ground Almonds (toasted; about 60 g; optional extra for garnish)
• 1 liter Whole Milk (full‑fat for richness)
• 0.5 packet Vanilla Powder (half a packet (~1 tsp); can use vanilla extract instead)
• 1 Egg (large, room temperature)
• 2 tablespoon Pistachios (chopped, optional garnish)
• 2 tablespoon Grated Coconut (optional garnish)

Instructions

1. Toast the Ground Almonds

   Spread the ground almonds in a thin layer in a dry skillet over low heat. Stir constantly until they turn golden and emit a nutty aroma, about 3–4 minutes. Transfer to a bowl and set aside.

   Time: PT5M

2. Heat Milk and Sugar

   In a medium saucepan combine 1 L whole milk and 150 g sugar. Place over medium heat, stirring until the sugar dissolves, then bring to a gentle boil.

   Time: PT5M

3. Prepare the Cornstarch Slurry

   In a small mixing bowl whisk together the 0.5 cup cornstarch, 200 ml whole milk, and the egg until smooth and free of lumps.

   Time: PT3M

4. Temper and Thicken the Pudding Base

   Slowly pour about a quarter of the hot milk‑sugar mixture into the cornstarch slurry while whisking constantly. Once incorporated, pour the slurry back into the saucepan with the remaining hot milk. Cook over medium‑low heat, stirring continuously, until the mixture thickens and bubbles, about 2–3 minutes.

   Time: PT5M

5. Add Almonds and Flavor

   Stir in the toasted ground almonds gradually, then add the vanilla powder (or 1 tsp vanilla extract). Continue cooking for another 2–3 minutes until the pudding is glossy and slightly thicker.

   Time: PT3M

6. Portion and Create Surface Pattern

   Remove the saucepan from heat. While the pudding is still hot, ladle it into serving bowls, pouring from a modest height to create tiny bubbles on the surface. This traditional technique gives the pudding a decorative top.

   Time: PT2M

7. Cool and Refrigerate

   Allow the pudding to reach room temperature, then cover and refrigerate for at least 4 hours or overnight until fully set.

   Time: PT0M

8. Garnish and Serve

   Before serving, sprinkle extra toasted ground almonds, chopped pistachios, and/or grated coconut on top for color and texture.

   Time: PT2M

Nutrition Facts

Calories

310

Protein

8 g

Carbohydrates

40 g

Fat

11 g

Fiber

1 g