Keskul Recipe

Preparation Instructions

1. 1

   Prepare the Almonds

   Soak the almonds in water for at least 4 hours or overnight. After soaking, peel the skins off and roughly chop the almonds.

2. 2

   Make the Pudding Base

   In a medium saucepan, combine the milk, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves, stirring occasionally.

3. 3

   Thicken the Mixture

   In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a slurry. Once the milk mixture on the stove is hot, slowly whisk in the cornstarch slurry while stirring continuously. Continue to cook until the mixture thickens.

4. 4

   Add Almonds and Flavor

   Remove the saucepan from heat and stir in the chopped almonds and vanilla extract. Mix well to combine.

5. 5

   Chill the Pudding

   Pour the almond pudding into individual serving dishes or a large bowl. Let it cool at room temperature for a bit, then cover and refrigerate for at least 2 hours or until set.

6. 6

   Serve

   Serve chilled, optionally garnished with slivers of almonds or a drizzle of honey.