Monday, July 23, 2012

Milk Pudding with Ground Almonds for Iftar Dinners

 'Kashkul'  which is basically a milk pudding with ground almonds in it goes along well with iftar dinners. Being very simple to make, it surprises you with its great flavour that largely comes from the rice flour and ground almonds, not to mention that it's one of those low-calorie alternatives to typical rich desserts in Turkey. Two days ago, kashkul was on our menu once again but for the iftar dinner this time. 

Well, before preparing  the pudding,  I ground half a package of biscuits (approximately 100 grams) with a handful of walnuts and almonds using a blender, and added ground cinnamon this time. When the pudding is done, I poured some into four medium glasses and then spread some biscuits-nuts mixture on the pudding layer. Then I repeated it until I filled the glasses up. When it was time to garnish them, I chopped some dried figs and walnuts to top each glass of pudding-biscuit-layers. Sprinkling ground cinnamon was the final touch. They looked gorgeous and tasted so. 

Milk Pudding with Ground Almonds (Kashkul) 
750 ml milk
35 gr rice flour
120 gr sugar
25-50 gr ground almonds 

1. In a small bowl, mix rice flour, almonds, sugar, and make sure there are no lumps.  
2. Add this mixture to the milk. Bring to boil over low heat stirring constantly with a wooden spoon, always in the same direction.  
3. When you see the bubbles keep stirring for another 3-5 minutes.
4. Remove from heat and set aside. Pour into serving cups and let it cool down. Refrigerate after 1-2 hours. Serve cold. 

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