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
- 200ml milk
- 1 egg
- To garnish:
- 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!