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Print Recipe
Milk-Nut Dessert Recipe
Keshkul is a very delicious, tender, moderately sweet, nutty-flavored dairy dessert of Ottoman cuisine. Cooking is easy and simple. Serve the dessert chilled and garnish with nuts or fruit. I decorated it with more chocolate.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. I made this dessert for the first time. In the absence of almond powder and rice flour, I decided to try to cook in my own way. Ground in a coffee grinder separately: coconut flakes (at one time), rice and almonds. Nuts are pre-roasted in a dry frying pan. Then, preheated the milk (200-250 ml) and poured rice flour, gave it 2-3 minutes to infuse.
    I made this dessert for the first time. In the absence of almond powder and rice flour, I decided to try to cook in my own way. Ground in a coffee grinder separately: coconut flakes (at one time), rice and almonds. Nuts are pre-roasted in a dry frying pan. Then, preheated the milk (200-250 ml) and poured rice flour, gave it 2-3 minutes to infuse.
  2. Put the pan on a low heat and added sugar, stirring until it dissolves.
    Put the pan on a low heat and added sugar, stirring until it dissolves.
  3. Mixed in cold milk (50 ml) starch and poured a thin stream into the pan.
    Mixed in cold milk (50 ml) starch and poured a thin stream into the pan.
  4. I added egg yolk and vanilla whipped with a fork.
    I added egg yolk and vanilla whipped with a fork.
  5. And last of all, I added coconut and almond mass. The mixture was not uniform. Immediately thought-ruined the recipe. Then I decided, if after cooking, there will not be a homogeneous mass, I will pass through a sieve or pass a blender. I was worried about the yolk, so that it wouldn't curdle when cooking.
    And last of all, I added coconut and almond mass. The mixture was not uniform. Immediately thought-ruined the recipe. Then I decided, if after cooking, there will not be a homogeneous mass, I will pass through a sieve or pass a blender. I was worried about the yolk, so that it wouldn't curdle when cooking.
  6. Cook over low heat, stirring constantly, until a thick, slightly dark consistency is obtained. The mass became uniform, very flavorful, so I did not have to use a sieve and a blender.
    Cook over low heat, stirring constantly, until a thick, slightly dark consistency is obtained. The mass became uniform, very flavorful, so I did not have to use a sieve and a blender.
  7. After making the dessert, I cooled it on the table, and then transferred it to a bag with a nozzle.
    After making the dessert, I cooled it on the table, and then transferred it to a bag with a nozzle.
  8. Spread the nut mixture into small cremans (3 PCs) and put it in the refrigerator until completely cooled. The dessert is very satisfying, this cream is quite enough to enjoy its taste.
    Spread the nut mixture into small cremans (3 PCs) and put it in the refrigerator until completely cooled. The dessert is very satisfying, this cream is quite enough to enjoy its taste.
  9. Before serving, I decorated the dessert with grated chocolate and berries. You can decorate with almond petals or coconut shavings. The second time, I tried to cook with peanuts and walnuts (50: 50), also very tasty.Bon Appetit!
    Before serving, I decorated the dessert with grated chocolate and berries. You can decorate with almond petals or coconut shavings.
The second time, I tried to cook with peanuts and walnuts (50: 50), also very tasty.Bon Appetit!

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