Keskul (Almond Milk Pudding)

Packed with natural protein from almonds and reduced in sugar, this lightened traditional pudding makes a satisfyingly balanced dessert.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 4 cups low-fat milk (900 g) · 405 kcal in the whole recipe
• 1/2 cup finely ground raw almonds (50 g) · 290 kcal in the whole recipe
• 2 tbsp rice flour (35 g) · 121 kcal in the whole recipe
• 3 tbsp granulated sugar (45 g) · 174 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 1 tbsp crushed pistachios (10 g) · 56 kcal in the whole recipe
• 1 tsp vanilla extract

Method

1. In a saucepan, whisk together the milk, ground almonds, rice flour, sugar, and egg until completely smooth.

   

2. Place the saucepan over medium heat and cook, stirring constantly, for about 10-12 minutes until thickened and bubbling.

   

3. Stir in the vanilla extract and remove the saucepan from the heat.

   

4. Divide the pudding into 5 small bowls, let cool to room temperature, chill in the refrigerator, and garnish with crushed pistachios before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.