Keşkul-ü fukara, also known as Fukara Keşkülü, is a milky dessert originating from the Ottoman Cuisine. With its full taste and lightness, it is one of the most suitable desserts for the month of Ramadan. There are many written and drawn things about where the name of the dessert came from, but I will not go into this subject because I have not read it from a solid source yet.
While preparing this dessert, the ancients used ink pad made of rice instead of rice flour. Now that we have an easy thing like rice flour, we don't have to tire ourselves much.
Instead of buying almond flour, I decided to use my almonds at home. I boiled the almonds and strained them, removed their shells and crushed them in a mortar. It was quite pleasant as the almonds did not lose their aroma.
I recommend you to try it before Ramadan ends.
Love…
Ingredients for Kaskul-u Fukara Recipe
- 1 teaspoon of almonds
- 1,5 tablespoons of starch
- 4 tablespoons of rice flour
- 1 liter milk
- 1 cup powdered sugar
- 1 tablespoon of ground peanuts
To decorate:
- Powdered Pistachios
- Coconut
For service:
- 1 scoop of pistachio ice cream per 1 cup
How to Make Keşkul-u Fukara Recipe?
- Boil the almonds in a small bowl for 10 minutes, remove their shells with a napkin and crush them in a mortar.
- Take a glass of milk in a saucepan, add rice flour and a spoonful of starch and melt it by whisking.
- Transfer the rest of the milk to the saucepan and add the almonds and sugar. Stir and cook on medium heat until thickened. Add peanut powder to the darkened keşküle, mix and remove from the stove.
- Divide the Keşklü into bowls, when it comes to room temperature, put it in the refrigerator and let it rest for 1 hour.
- Serve with pistachios, coconut and 1 scoop of ice cream.