By Yasin Alkan
Ingredients for Keskul Recipe
1 liter milk
1/2 cup powdered sugar
3 tablespoons of rice flour
1 tea glass of powdered almonds
1 tablespoon of pistachios
The Key to the Keskul Recipe
-Keskul should not be in a very dense consistency after cooking like rice pudding and chicken breast. Cook in a controlled manner, as it contains rice flour and will find its consistency when it cools. If you use wheat starch, it will have a more dense and dense consistency, you can also use 2 tablespoons of heaped wheat starch instead of rice flour.
How is Keskul Made?
1- Transfer the granulated sugar, rice flour and powdered almonds to a deep pan.
2- Add the milk and mix it with a whisk and make sure all the ingredients combine smoothly.
3- Cook on medium-low heat, stirring constantly, cook for about 15-20 minutes until the consistency is slightly darkened. When it comes to cream consistency, remove it from the stove. Make sure that the consistency of the skeleton is not as dense as the custard.
4- Share the cooked monk into the serving bowls. Wait for the first temperature to come out first. Then put it in the fridge and let it rest.
5- Before serving, decorate them with almonds and filet pistachios and serve them cold, that’s it!
Hope you will like it.
image credit: milliyet.com