Kazandibi (Turkish Caramelized Milk Pudding) Recipe – Turkey Special
Kazandibi, meaning “bottom of the cauldron” in Turkish, is a beloved dessert known for its unique preparation method and rich flavor. This traditional Turkish milk pudding is made by caramelizing sugar at the bottom of a pan, creating a golden-brown crust. The pudding itself is a smooth, creamy mixture of milk, rice flour, and cornstarch, delicately flavored with rose water or vanilla. Once set, it’s often served chilled, sliced into portions, and garnished with a dusting of cinnamon. Kazandibi offers a delightful contrast between the sweet, creamy interior and the slightly crisp, caramelized exterior.
- Prep Time10 min
- Cook Time30 min
- Perform Time3 hr
- Total Time3 hr 40 min
Kazandibi Ingredients:
- 4 cups (1 liter) whole milk
- 1/2 cup (60g) rice flour
- 2 tbsp cornstarch
- 3/4 cup (150g) sugar
- 1 tbsp butter (optional, for richness)
- 1 tsp rose water or vanilla extract
- Extra 2 tbsp sugar (for caramelizing the pan)
- Ground cinnamon (for garnish)
Prepare the Pudding:
In a bowl, whisk rice flour, cornstarch, and 1 cup of the milk until smooth.
In a large saucepan, combine remaining milk and sugar. Bring to a simmer over medium heat.
Add the flour mixture gradually, stirring constantly.
Cook over low heat, stirring continuously, until thickened (about 10–15 minutes).
Stir in butter and rose water/vanilla. Remove from heat.
Caramelize the Base:
Sprinkle 2 tbsp of sugar evenly over the bottom of a wide non-stick or metal pan.
Heat the pan gently over medium heat until sugar begins to caramelize—don’t stir. Tilt the pan slightly to help distribute heat evenly.
Once caramelized (not burned), immediately pour the pudding over the sugar layer. Smooth the top.
Final Cook and Chill:
Cook the pudding on low heat for another 10–12 minutes (without stirring), letting the bottom continue to caramelize.
Remove from heat. Let cool to room temperature.
Cover and refrigerate for at least 2–3 hours or until fully set.
Serve:
Invert or cut into squares and gently roll (optional).
Sprinkle with cinnamon before serving.
Recipe Notes :
Pan Selection: Use a wide, heavy-bottomed non-stick or copper pan to ensure even caramelization of the sugar.
Caramelization Tip: When caramelizing the sugar, avoid stirring. Instead, gently tilt the pan to distribute the heat evenly, achieving a golden-brown color without burning.
Flavor Variations: While rose water is traditional, vanilla extract can be used as an alternative for a different flavor profile.
Texture Enhancement: For a smoother pudding, strain the mixture before pouring it into the pan to remove any lumps.
Serving Suggestions: Garnish with a light dusting of ground cinnamon before serving to add an aromatic touch.
