‘Keşkül’ is the name of a dessert of Turkish cuisine. It is an Ottoman dessert and is said to have used ‘sübye şerbeti’ instead of rice flour in its original recipe. In Turkish society, the number of such milky desserts is quite high. It is very rich in calories. But if you don’t want to gain weight, it’s not recommended to eat. In general, during Ramadan, guests are served ‘Kadayıf Dolması’, ‘Tepsi Kadayıf’ or similar milky desserts. Therefore, it is a preferred dessert after meals during Ramadan.
The Ottoman palace kitchen was very large. There are many books about this. This situation continues in today’s Turkey. Especially in the Asian part of the world is very focused on the tastes. But the West is a little behind in this area, I think. If you wish, you can search them online. We are preparing something for you in line with some of our books and authors. Now let’s move on to dessert!
- 5 cups milk (1 Liter)
- 1 egg yolk
- 1.5 cups granulated sugar
- 2 tablespoons wheat starch
- 5 tablespoons powdered almonds (you can beat and get it in a bowl.)
- 2 tablespoons coconut (optional)
How to make Keşkül ?
- Put milk, granulated sugar, wheat starch and egg yolk in a saucepan.
Stir quickly ‘without burning the bottom’ with the help of any beater over medium heat. because it becomes solid and therefore the mixture starts to burn.
- Add the coconut while it is boiling and continue stirring.
- After cooking, pour it into bowls and decorate it as you like.
It is a sweet that is very easy to make and enjoyable to make. Materials can also be bought in large markets. Enjoy it.
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