Keskul-e-Fugara (Turkish Milk and Almond Pudding)
A recipe for Keskul-e Fugara (Turkish Milk and Almond Pudding)! This creamy and indulgent pudding is served chilled with almonds, pistachios, and coconut flakes.
Servings 4 Servings
Ingredients
- 1 1/4 cups (4 1/4 ounces, 120 grams) ground almonds
- 2 3/4 cups (650 milliliters) 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.