Keskul is a very popular light milk-based dessert from Ottoman times. Because of the almond flour, it has a lovely aroma. I have added matcha tea to this desert to give it a lovely green color and make it more refreshing. The key here is to infuse the matcha powder in cold water before mixing into the desert mixture at the very last minute in order to avoid a bitter taste and bring out the sweet nature of matcha tea. This desert can be made in a days advance.
6 bowls (3-4 oz. capacity)
white caster sugar
unsweetened shredded coconut (for cooking)
Brew the powder matcha tea in cold water and then set it aside to add into the the desert mixture later.
Mix all the remaining ingredients -except the ingredients for decorating- in a 3 quart or larger saucepan and gently mix them with a whisker to ensure homogeneity. Turn the hob on and set it to medium heat and keep stirring the mixture until it starts boiling in order to prevent it from sticking to the bottom of the pan and burning.
Once the mixture starts bubbling, lower the heat and add the cold-brewed matcha tea slowly as you continue stirring.
Turn the heat to medium again and continue stirring for another 3 minutes until it starts bubbling again and has a nice creamy thickness. Turn off the heat and pour the mixture into ramekin dishes and let it cool, before you chill it in the fridge for at least 6 hours.
Decorate it with ground pistachios and shredded coconut. You can add some color to it by adding rose petals or pomegranate seeds.