| KESHKUL | Keskul |
| 100 grams almonds 100 grams pistachio nuts 2 and 1/2 litres milk 4 eggs 400 grams powdered sugar 75 grams potato starch mixed with a glass of milk For the garnish: 50 grams pistachio nuts50 grams powdered coconut |
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| Soak the almonds and pistachios in boiling water for 5 minutes, then crush them with a mortar and pestle, or in a grinder. Pour the milk into a saucepan, add the crushed nuts and the sugar. Bring to a boil while stirring constantly. Keep stirring and add the potato starch mixed with milk. Then add 4 beaten eggs. Cook until the mixture becomes creamy in texture. Pour into cups or small bowls. Garnish with pistachio nuts and coconut. Serve cold. | |