Consistency of keşkulIt should be fluid like pudding. It should not have a very thick consistency after cooking; It should be cooked carefully as it contains rice flour and will thicken when it cools.
In order for the keşkul to reach the right consistency:
Continuous mixingshould be done.
Depending on the amount of rice flour or starchattention should be paid.
If wheat starch is used, the consistency will be fuller and denser.
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