Kazandibi Recipe

I just tried this crazy delicious Kazandibi recipe using whole milk, sugar, rice flour and cornstarch, and even though i kinda messed up my stirring at first, it turned into a smooth, caramelized treat that seriously made my day.

I love making Kazandibi because I think the creamy whole milk and sugar blend provides a good dose of energy. I carefully incorporate rice flour and cornstarch for thicker texture with hints of vanilla and salt, and my dish even uses butter to get that perfect nonstick surface.

Ingredients

• Whole milk gives creaminess, protein and healthy fats that be crucial for rich texture
• Sugar adds strong sweetness and energy, but its not always super healthy
• Rice flour gives an airy texture and carbs, perfect for a gluten free treat
• Cornstarch thickens the dessert while adding mostly carbs and a neutral flavor
• Vanilla extract provides a warm scent and a hint of natural sweetness
• Butter adds rich flavor, smooth mouthfeel and a tender finish to the dish

Ingredient Quantities

• 1 liter whole milk
• 1 cup granulated sugar (about 200 grams)
• 3 tablespoons rice flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• A pinch of salt
• 2 tablespoons unsalted butter for greasing the pan

How to Make this

1. First, carefully mix 3 tablespoons of rice flour and 2 tablespoons of cornstarch with about 200 ml of the whole milk in a small bowl to make a smooth paste, so it doesn’t have any lumps later.

2. In a large saucepan, heat the remaining milk with the 1 cup sugar, 1 teaspoon vanilla extract, and a pinch of salt over medium heat, stirring it a bit.

3. Once the milk is warm, slowly add the flour mixture into the pan while continuously stirring to keep it nice and smooth.

4. Lower the heat a bit and let the mixture cook for about 10-15 minutes. Keep stirring until it thickens up to a pudding-like consistency.

5. Grease a shallow pan evenly with 2 tablespoons of unsalted butter.

6. Pour the thick pudding into the greased pan, making sure it’s spread out evenly.

7. Allow it to cool at room temperature for a little while, then place it in the refrigerator for about 2 hours or until it’s fully set.

8. If you want the signature burnt look, carefully run a spatula along the bottom of the pan to slightly caramelise the base before serving.

9. Once chilled and set, cut the Kazandibi into squares and serve it chilled.

10. Enjoy your homemade Kazandibi as a delicious treat!

Equipment Needed

1. Measuring cups and spoons for measuring milk, sugar, and other ingredients
2. A small bowl for mixing the rice flour, cornstarch, and milk
3. A large saucepan for heating the milk with sugar and vanilla
4. A stirring utensil like a wooden spoon or spatula to keep the mixture smooth
5. A shallow pan to grease and pour the pudding into
6. A spatula to help caramelise the base
7. A stove for cooking the mixture and a refrigerator for setting the pudding
8. A knife for cutting the set Kazandibi into squares

FAQ

• What exactly is Kazandibi?
  It’s a traditional Turkish dessert that literally means “burnt pot”, which refers to the sweet, caramelized layer on the bottom of the pudding. Its texture is like a smooth milk pudding with a slightly crispy bottom.
• How do I get that perfectly caramelized bottom?
  The secret is in greasing the pan really well with butter before pouring in the pudding mixture. Then you need to let it sit on the heat long enough so that a thin layer gets nicely burnt without overcooking the rest.
• Can I substitute whole milk with something else?
  Whole milk is recommended cause it gives a rich flavor and creaminess, but you can try with 2% milk if you are looking to reduce fat a bit. Just be aware that the texture and flavor may not be as rich.
• What if my Kazandibi doesn’t set properly?
  Make sure you cook the mixture enough on a low simmer and stir constantly so that the starches have time to thicken the pudding. Also, letting it rest in the fridge helps it firm up.
• How long do I chill it before serving?
  It’s best to leave it in the fridge for at least 4 hours, though overnight chilling works even better. This helps the pudding set and the flavors to meld together perfectly.

Kazandibi Recipe Substitutions and Variations

• If you don’t have whole milk, you can use almond milk or coconut milk though it might add a slight coconut flavor
• You can replace granulated sugar with brown sugar but it will make the dessert a touch more caramel-like
• If rice flour isn’t available, try using a little extra cornstarch instead; it works fine as a thickener
• Instead of cornstarch, arrowroot powder is a good substitute and maintains a similar texture
• For greasing the pan, margarine can be used instead of unsalted butter when needed

Pro Tips

1. When you mix the rice flour and cornstarch with a bit of milk, really take your time to get a smooth paste. Lumpy paste can mess up your whole pudding, so stirring well at this point is super important.

2. Don’t rush when adding the paste to the warm milk. Slowly pour it in while stirring all the time so it blends in nicely and doesn’t clump up. Lowering the heat a bit during this step helps the mixture thicken evenly.

3. Keep on stirring during that 10-15 minute cooking period to avoid burning stuff at the bottom. Trust me, constant stirring makes sure the pudding reaches a perfect, creamy consistency.

4. For that cool burnt, caramelized layer, lightly run a spatula along the greased pan after you pour in the mixture. Be careful though, you only want a little burnt look, not an actual burn, so go super gentle on it.

Enjoy making your Kazandibi, and have fun with it!