Turkish Keskul (Milk & Almond Pudding)

Source: Hulya Erdal

Another beautiful Koppert Cress based recipe from Hulya Erdal.


Milk and almond pudding:

  • 1 litre full fat milk
  • 1 pack Jasmine Blossom
  • 75g ground rice flour
  • 100g ground almonds
  • Chopped pistachios, Jasmine Blossom and Atsina® Cress to finish

Atsina sugar: 

  • 1 punnet Atsina Cress, dehydrated
  • 100g caster sugar


Atsina sugar:

  • Make the Atsina Sugar: Dehydrate the Atsina® Cress in a dehydrator and then once dried, grind down with the sugar. Place in an airtight container until needed.

Milk and almond pudding:

  • Pour the cold milk in a pan and leave to infuse for an hour with the Jasmine Blossom before bringing to the boil. Remove from the heat, allow to cool slightly and infuse for a few minutes while you prepare your other ingredients.
  • In a bowl, mix together the ground rice with a little water to make a paste. Strain the milk then pour over a little hot milk and beat then add the rest of the hot milk, mixing well and pour back in the pan.

Recipe: Hulya Erdal
Source: Staff Canteen

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