Turkish Keskul (Milk & Almond Pudding)

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