Keşkül

Milk & Almond Pudding 

• 4 c. Milk
• 1 c. Sugar
• 1 Egg Yolk
• 1 tsp. Vanilla
• 1 T. Rice Flour
• 2 T. Corn Starch
• 1/3 c. Almond Flour
• 1/3 c. Coconut Flakes
• Pistachios, Almonds & Coconut Flakes for garnish

1. Combine all ingredients into a medium-sized pot and whisk well.
2. Turn heat to medium and continue to whisk continually as it heats to a boil (this may take 12-18 minutes depending on how high the heat is). Make sure you continue to whisk or stir the entire time it is heating, because it will start to thicken and can stick quickly to the bottom of the pot. Allow mixture to bubble 1-2 minutes so that it thickens further.
3. Pour hot mixture into 8 individual parfait glasses or bowls. Allow to cool at room temperature then refrigerate for at least 3 hours to chill and set completely.
4. Upon removing the puddings from the refrigerator, garnish the top of each by sprinkling on a few more Coconut Flakes and crushed Pistachios. Arrange an Almond, or a few, in the center. Serve immediately while still chilled.

This is a special pudding that dates back to the Ottoman times. Keşkül was the name of the bowl that the whirling dervishes used to beg for money. They beg to learn humility. Then they take what is collected and give to the poor. In Ottoman times, often the money and goods that were collected in their Keşkül bowls was then used to make this milk & almond pudding which was poured back into the Keşkül bowls and served to the poor. Hence, the name of the pudding was simply named after the bowls in which it was originally served. You may be familiar with this famous painting below from 1906-1907. What you might not have realized before is that there is a Keşkül bowl strapped to the man’s back.

All ingredients ready to go

Whisking ingredients together over heat

Chilled and ready to serve