Homogeneous materials: Mixing all the ingredients well improves the taste of keşkul.
Continuous mixing: Stirring the mixture well not only before putting it on the stove, but also while it is on the stove, prevents clumping and ensures that the keşkul has a smooth consistency.
Consistency: Keşkül should not have a consistency as thick as pudding; Since it contains rice flour, it will thicken when it cools.
Cooking control: After the keşkül is cooked, it is important to check its consistency when taking it off the stove; The dessert may become watery when overcooked.
Ornament: Powdered pistachios and pine nuts are commonly used in classic keşkül recipes, but different ingredients can also be used according to taste.
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