Specialty of the house of El Leithy Abdel Nasser
10 tbsp evaporated milk
5 cups water
¾ cup rice, washed, dried and ground
¾ cup sugar
750 g sour cream
2 sachets vanilla
Bananas, sliced
Strawberries, quartered (or canned cherries if out of season)
Canned pineapple, cubed
Pistachios, roasted
Hazelnuts, roasted
- Dissolve evaporated milk in water in a saucepan.
- Add rice and sugar to the milk and blend well.
- Place saucepan over low to medium heat stirring continuously about 1 hour until the mixture thickens.
- Remove from heat and blend in sour cream and vanilla. Set aside to cool.
- If Keshk is too thick when cooled, whisk in juice of canned pineapples as needed.
- Fold prepared fruits into keshk, reserving a little for garnish, and serve in a deep serving plate.
- Garnish with roasted nuts and reserved fruits.