Be refreshed by this creamy Turkish almond pudding on a sunny day. Fragrant with a nutty depth, Keşkül takes only 15 minutes to make with just five key ingredients.
What is Keşkül?
Keşkül (sounds like keshkul) is a traditional Turkish almond and milk pudding. The full name Keşkül-ü Fukara literally translates to ‘beggar’s bowl’. During the Ottoman Empire, dervishes (who had often taken a vow of poverty for religious reasons) begged for money with a bowl called a keşkül. The bowl was also used among the beggars to serve the milky almond pudding and therefore the two became synonymous.
Usually made with dairy and egg yolk, this vegan version complements the fragrant flavor by using almond milk. You can easily achieve the creamy texture without egg using this recipe.
Keşkül is a sweet pudding made with ground almonds. The texture is creamy but not smooth as the ground almonds give it texture. The pudding is even more flavoursome when using vanilla extract and desiccated coconut. This is the perfect dessert to eat after a spicy curry or as a snack on a hot day.
As it is so quick to make, with only five key ingredients, it is a great option for dinner parties. You can prepare this pudding the day before and store in the fridge, giving you time to focus on the main meal. The dessert will last several days in the fridge if you use plant milk.
Is Keşkül healthy?
As far as puddings are concerned, this one is fairly healthy. Of course, it contains sugar so shouldn’t be eaten too much. But if you’re going to eat dessert it is a great choice because it contains nuts. Almonds in particular help reduce quick changes in blood sugar by releasing the sugar into the blood more slowly. Almonds contain protein, healthy fats, fibre, and nutrients. Plant milk is also a healthier and more environmentally friendly option than cows milk.
This dessert is so easy to make but here are a few quick tips to help you get it perfect the first time:
- keep stirring the mixture once the cornstarch is in to avoid lumps
- don’t let the pudding boil
- decorate with a garnish before the pudding cools and forms a skin
- the consistency should be similar to custard, it shouldn’t be too thick in the pan as it will thicken as it cools
- if yours is too thick, add a little more plant milk
- if yours is too thin, add a little more corn starch mixed into cold water
For decoration, you can sprinkle on top:
- toasted almond flakes
- desiccated coconut
- chopped pistachios
- Combine almond milk, almonds, sugar, vanilla and coconut (if using) in a pan. Cook on low heat for 5 mins and stir with a whisk. The ground almonds should begin to absorb some of the liquid.
- Meanwhile, in a cup, dissolve the corn starch into cold water. Stir until smooth then add to the pan. Cook and stir continuously for another 5 mins, or until the mixture starts to thicken and is about to boil. Make sure the cornstarch doesn't form lumps.
- Pour into 5 ramekins or bowls and decorate with your chosen garnish. Cool in the fridge before serving.
Did you make this recipe? Tag @vegan_middle_east on Instagram or comment below.