Light, refreshing, smooth, indulgent, addictive is how I would prefer to describe Keskul, a traditional Turkish dessert made with almonds, milk and cream. This ancient dessert gets its name from coconut shell bowls named Keskul….
In fact there is a little story that goes behind this dessert….
“In Ottoman times, keşkül was the name of the bowl that dervishes used to beg for money or any other goods in public. In that time, it was forbidden to beg without such a thing. Each dervish lodge had their own carvings and ornaments on their keşkül bowls, so if someone gave money or something else to the begging dervish, it would surely go to that specific lodge as a donation. The money collected with those bowls would then be used to make this milk pudding and served to the poor again using the same bowls. Therefore, the name of the pudding eventually got the name of the bowl, keşkül, coming from the Ottoman saying, “Keşkül-ü Fukara (Poor Man’s Keşkül)” sourced from Asli’s blog My Dear Kitchen in Helsinki. Since it was made to feed the poor, it was enriched in such a way that it kept them full for quite some time.
Just like our Kheer and Phirni this too is a rice pudding which is enhanced further with almonds. I have followed this recipe from ‘Foods of the World’ a collection of 54 books published by Time Life.
It fascinates me how a simple rice pudding has been adapted in so many cuisines across the globe and each cuisine adding its own dimension to it. I insist that you try making Keskul not jus because it is easy and healthy but because it has such a light and smooth feel to it that this custard needs to be experienced.
I have respected the original recipe and have not made any alterations. Our palate is so used to cardamom but you will not miss it in here but still if you want you may add half a teaspoon of rose-water just enough to give you a slight hint of rose. Honestly, I did not feel the need of any flavor enhancers or aromatics.
Keskul - almond and rice flour custard
Ingredients
- 2 cups light cream ( I have used Amul low fat cream)
- 2 cups full cream milk ( I have used Amul Gold)
- 1 cup almonds, blanched and ground to fine powder
- 3/4 cup sugar
- 1/4 cup rice flour
- 1 tablespoon pomegranate arils
- 1 tablespoon almond slivers
- 1 tablespoon pistachio slivers
- 1/2 teaspoon of pure rose water (optional)
Instructions
Place a heavy bottom pan on heat, add cream, sugar, 1.5 cups of milk and ground almonds. Mix well.
Bring the mixture to a boil, keep stirring to ensure the almonds do not stick to the bottom.
Once the mixture has come to a boil, turn off the flame, cover and allow the mixture to steep for 20 minutes.
Strain the mixture through fine sieve set over a clean saucepan/bowl. Press the almonds to extract maximum.
Dissolve the rice flour in the remaining 1/2 cup milk, mix well add it to the almond flavored liquid and place the pan of low heat.
Keep stirring, allow the mixture to simmer for 15 minutes or until the custard thickens enough to coat the spoon lightly.
Turn off the flame and add the rose water, if using. Mix well.
Once again strain through a fine sieve and immediately spoon the custard in 6 individual dessert bowls.
Chill in the refrigerator for about 1 hour.
Just before serving garnish with pomegranate arils and slivered nuts.
Serve chill.
Notes
Do not discard the almond paste that is left after sieving. I used in to top my dalia porridge.
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