Turkish almond cream (kebkul) recipe

Recipe for turkish almond cream (kebkul) in our easy ethnic recipes collection.

Recipe ingredients

• 1/2 cup blanched almonds
• 2 cups milk
• 1/8 cup rice flour
• 1/2 cup sugar
• 1 tablespoon coconut
• 1 tablespoon finely chopped pistachios

How to make turkish almond cream (kebkul)

• In a food processor or blender, grind almonds until fine. Add 2 tablespoons of milk and blend to a smooth paste.
• In a small bowl, combine rice flour with 1 tablespoon of milk and stir to a pastelike consistency.
• Pour remaining milk and sugar into a saucepan and bring to a boil, stirring constantly.
• Turn heat down to a simmer. Add 2 to 3 tablespoons of hot milk to rice flour mixture and mix well. Scrape all of the rice flour mixture into the milk in saucepan, stirring to combine.
• Add almond paste to saucepan and stir constantly. Simmer for about 30 minutes, stirring occasionally, until mixture thickens.
• Divide into individual dessert dishes, garnish with coconut and pistachios, and chill for at least 1 hour before serving.

Preparation time: 10 minutes
(plus 1 hour chilling time)
Cooking time: 40 minutes
Serves 4

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