Ottoman Turkish Recipe “Keshkul” – Almond Pudding
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!
You might enjoy to try these recipes too:
Easy Chocolate Tart Cake With Cherry Sauce
Turkish rice pudding Sütlaç (Sutlach) https://youtu.be/TQ1ewh9O_Z0
I have been watching your videos for a few weeks and want to tell you are doing a great job.
In your latest video , you showed how to make Turkish coffee. And I noticed your coffemaker was a copper cup with a handle . What caught my attention was the silver finish/coating inside the cup. However, I think the inside of your coffemaker cup is Lead metal which can get into your coffee and damage your kidney. Lead metal is extremely harmful to kidney. Please check it out for your own family’s wellness if the cup has lead coating inside, then do not use it. Kidney failure is becoming an epidemic worldwide. Here in USA , all cookware are labeled for NO LEAD but I think in Turkey they keep adding lead to pots like your coffeemaker.
Thank you so much for your comment. I am happy to hear that you are enjoying my videos and recipes. The coating is actually stannum element not lead. We call it “Kalay” but when I translate it says stannum if you now it. Or you can search too. AS long as it has a proper coating it is known safe but when the coating gets off you have to renew it by taking to the coppersmith shops. It is a bit hard to use but changes the final result.
Thank you again for warning me it is really important.