Keşkül Made with Real Almond Milk? This recipe and...
Ingredients
- 1.5 cups raw almonds
- 1 liter water
- 1 liter milk
- 10 tablespoons rice flour
- 3 tablespoons coconut
- 8 tablespoons sugar
- The pulp left over from making almond milk
- The 1 liter of almond milk we prepared
Preparation
- First, to make almond milk, soak the raw almonds in cold water until they’re completely covered for about 8 hours. If you’re making it in the morning, you can soak them overnight; the reason for leaving them in the water is to ensure they swell thoroughly.
- Once the almonds have soaked long enough, drain them and place them in 1 liter of water. Blend them until the mixture turns milky.
- Then strain the mixture through a sieve. Set the pulp aside—we’ll use it later for the keşkül.
- It’s more practical to start making the muhallebi by having all the ingredients ready in exact measurements. Combine 1 liter of milk, 1 liter of the almond milk we prepared, and the rice flour in a pot over medium heat, stirring constantly until it reaches a thick consistency.
- Once the mixture thickens slightly, add the sugar, shredded coconut, and the remaining pulp from the almond milk, then stir over low heat until small bubbles form.
- This recipe makes enough keşkül for about 8 people. If you prefer, you can halve the measurements to make a smaller batch.
- Good luck to everyone who tries it!
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 30 min
- Cooking: 30 min
- Servings: 9
- Published: 02.09.2026
Recipe Images
Recipe Author
Can Bulut
12 recipes
