Keskul-e-Fugara (Turkish Milk and Almond Pudding)
A recipe for Keskul-e Fugara (Turkish Milk and Almond Pudding) from the cookbook, Persepolis.
Servings 4 Servings
Ingredients
- 1 1/4 cups (4 1/4 ounces, 120 grams) ground almonds
- 2 3/4 cups (650 ml) milk cow or otherwise
- 3 tablespoons rice flour
- 2/3 cup (4 1/4 ounces, 120 grams) sugar
- 1/2 cup (1 3/4 ounces, 50 grams) slivered almonds and pistachios
- 1/4 cup (1 ounce, 25 grams) unsweetened coconut chips
Instructions
- Start by blending the almonds with just enough of the milk to make a paste.
- Next, add a splash of milk to the rice flour, again so that a smooth paste is achieved. Pour the rest of the milk into a saucepan, add the sugar, and heat gently. Once it is close to boiling, tip a little onto the rice flour, stirring well before pouring the whole bunch back into the pan.
- Beat in the almond paste, and bring back to near boiling point, stirring constantly in the same direction, or until the mixture begins to thicken. Remove from heat and divide the mixture among 4 pretty pudding bowls, before chilling well.
- Serve decorated with the nuts and coconut.