Keskul or Almond Cream

How to prepare

Boil the almonds in 120ml of water, peel off the skins.
Place them in a mortar and pestle and grind into a paste.
Add the mixture to 120ml of warm milk blend well then press through a sieve.
Put the remaining milk in a pan, add the salt and bring it up to a simmer.
Place the rice flour in a bowl and slowing combine it with 120ml of water.
Stir constantly until you have a smooth paste.
Add this mixture slowly to the simmering milk.
Cook on a medium heat for 10 minutes constantly stirring.
Add the sugar then the almond mixture and cook until it thickens, constantly stirring.
Divide the mixture into individual bowls and allow to cool.
Decorate with slivers of almond and pistachios.
The Turkish name for this recipe is Keskul