Keşkül with walnut Calories

Keşkül with walnut is made by cooking milk with sugar and a thickener such as rice flour or starch until smooth and set. Walnuts can be stirred in or sprinkled over each serving before chilling.

Not exactly. Keşkül is a Turkish milk pudding traditionally associated with almond flavor, while Keşkül with walnut features walnuts instead. Recipes vary, so some versions may include other nuts as well.

Keşkül with walnut is often runny when the milk mixture has not cooked long enough to thicken. Keep stirring over heat until it coats a spoon, and remember that it will firm up further as it cools.

To keep Keşkül with walnut smooth, whisk the starch or rice flour into cold milk until fully dissolved before heating. Stir continuously as the pudding cooks, especially once it begins to thicken.

Keşkül with walnut is usually served cold. Let it cool in individual bowls and refrigerate until set; add the walnut topping shortly before serving if you want it to stay crisp.

Keşkül with walnut keeps for about 2–3 days in the refrigerator when covered. The walnuts may soften over time, so store them separately and add them just before serving for better texture.

You can freeze Keşkül with walnut, but thawing may make the milk pudding separate or turn grainy. For the smoothest result, serve it fresh; if frozen, thaw it slowly in the refrigerator and add the walnuts afterward.

Yes, Keşkül with walnut can be made without rice flour by using cornstarch or another suitable pudding thickener. Add it gradually, whisking it into cold milk first so the finished pudding stays smooth.

Keşkül with walnut is commonly served on its own as a chilled dessert, often with extra chopped walnuts on top. Turkish coffee or unsweetened tea makes a good accompaniment without adding more sweetness.