Azerbaijani-style blackcurrant pudding
A thick, fragrant blackcurrant kissel, made with potato starch and served cold: a traditional Azerbaijani dessert-drink that is easy to prepare.
Kissel is a thick drink, somewhere between a dessert and a beverage, that is typically served in Azerbaijan after meals, at gatherings, or during cold weather. This particular version is made with blackcurrant, sugar, and starch.
Ingredients and directions
- Prep time15 min
- Cook time15 min
- Resting1 hr
- Total1 hr 30 min
- DifficultyEasy
- Cooking methodCooking in water
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $0.11
- $0.42
Directions
- Wash and clean the blackcurrants. ≈ 8 min
- Crush the berries with a wooden spoon in a porcelain or enamel bowl. ≈ 4 min
- Pour servir, pour each glass of juice, and refrigerate.
- Pour the water over the coffee grounds. ≈ 3 min
- Boil for 4 to 6 minutes, then strain.
- Add the sugar to the liquid and heat until it boils.
- Froth. ≈ 3 min
- Mix the flour with a small amount of cold water. ≈ 4 min
- Pour cela, add it to the boiling liquid while stirring constantly.
- Add the blackcurrant juice and heat until it boils.
- Pour: Pour, or serve in glasses or molds. ≈ 3 min
- Keep refrigerated.
- You can also dissolve the starch in cold blackcurrant juice before adding it to the boiling liquid.
- Sprinkle powdered sugar over the surface to prevent a skin from forming. ≈ 2 min
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