We are going to make an almond pudding from Ottoman times “Keshkul” (Keşkül). The word “kashkool”, also referred to as the beggar’s bowl is a container carried by wandering Dervishes.
Each dervish lodge had its own carvings and ornaments on their keşkül bowls, so if someone gave money or something else to the begging dervish, it would go to that 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)”.
Ingredients For Turkish Almond Pudding “Keshkul”
For the almond base:
1-liter whole milk
3/4 cup (150gr.) sugar
1/2 cup ground almonds
1 tsp vanilla powder or vanilla extract
For the thickening sauce (sübye):
Little less than 1/2 cup (50gr.) corn or wheat starch
Ground almonds, pistachios, or unsweetened coconut flakes (optional)
How To Make Ottoman Turkish Almond Pudding “Keshkul”
First to get an extra flavor from the almonds roast in a small pan over medium heat stirring frequently until it has a golden color.
Heat 1-liter milk and sugar in a medium-size pan.
In a small bowl mix 200ml. milk, cornstarch, and egg with a wire whisk until smooth. Drizzle a half cup of hot milk gradually while mixing to heat up the mixture which we call “Sübye” in Turkish. Then pour the mixture back to the pan slowly again while continuously mixing the pudding.
Add the roasted ground almond and vanilla powder. Mix and cook until it bubbles and thickens about 3-4 minutes.
Pour the keshkul pudding into bowls. Traditionally it is poured from high above to create air bubbles that will make a pattern after it is cooled.
Cool the pudding completely in the fridge. Garnish it with more ground almonds, pistachios, or coconut flakes if you like and enjoy! Afiyet olsun!
I have an easy chocolate cake recipe for you. It does not require fancy techniques, has basic ingredients, and comes out delicious in about an hour. I also made a simple savory pogaca together to enjoy our coffee time. You can see the recipe from the link.
I used a tart cake pan for it that has a well in the center. Makes it easy to assemble and with the cherry sauce together looks pretty too. But you can of course use regular medium size deep-dish pan and built up the layers on top
Ingredients For Simple Turkish Chocolate Cake With Cherry Sauce
For the cake batter:
1/2 cup sugar
1/4 cup oil
1/3 cup milk
1 cup + 2 tbsp flour
2 heaped tbsp cocoa powder
1+1/2 tsp baking powder
1 tsp vanilla
For the pudding:
5 tbsp sugar
1 heaped tbsp corn starch
2 tbsp flour
2 cups of milk
1 tbsp butter
For The Cherry Sauce:
2/3 cup frozen or fresh pitted cherries
less than 1/2 cup sugar
2 tbsp corn starch
1 cup + 1/4 cup if needed water
about 1/2 cup or little more cold milk to moist the cake
chocolate shaves to garnish (optional)
Prepare The Simple Chocolate Cake Batter:
Whisk the eggs and sugar for about 4 minutes until foamy.
Meanwhile, sift the dry ingredients and set aside.
To the egg-sugar mixture add olive oil, milk, and dry ingredients. Mix on low until corporate.
Butter the tart cake or other deep dish pan and coat with flour. Pour the cake batter and bake in a preheated 170C degree oven for about 25 minutes until it sets and the toothpick inserted comes out clean.
Making Simple Pudding
To a medium-size pan, add sugar, flour, cornstarch, and milk stir until everything is mixed. Turn on the heat and cook on low heat whisking frequently until it thickens and bubbles.
Add vanilla and butter, stir and turn off the heat. Let it cool down stirring from time to time to prevent forming a skin.
In a small pan add frozen or fresh pitted cherries, sugar, water, and corn or wheat starch and whisk until smooth. Cook on low heat until it thickens and is shiny. You can drizzle more water if it becomes too thick to have a jelly-like consistency.
Assembling The Cake
After the chocolate cake is cooled turn it over and takes out from the pan, place it on a serving plate. Drizzle milk over the cake to moisten and pour the pudding into the well. Finally, prepare the cherry sauce and cover the top of the cake with it.
You can garnish the top with chocolate shaves. It is better to let the cake rest in the refrigerator at least for 4 hours or overnight. But if you are impatient like me 🙂 it will delicious right away too.