Kazandibi (Caramelised Turkish Milk Pudding)
قازاندیبی (کیریمل والی ترکی دودھ کی کھیر)
Kazandibi means "bottom of the cauldron". In the old *muhallebici* (pudding shops) of Istanbul, the thick milk pudding at the bottom of the pan was allowed to catch and caramelise, and customers loved that slightly burnt, toffee-like layer so much that it became a dessert of its own. Today it's made deliberately: sugar and butter are caramelised in a pan, a smooth milk pudding is poured on top, and once it's set it's cut and rolled so the golden underside faces up.
- ⏱ Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Medium
- Serves 6
Method
Tap a step when it is done.
Whisk the rice flour and cornflour into 1 cup of the cold milk until smooth. Heat the rest of the milk with the sugar in a heavy pan until steaming.
Pour in the starch mixture, whisking constantly, and cook on medium-low heat for 10–12 minutes until thick and glossy, like a thick custard. Stir in the vanilla.
Meanwhile, rub the butter over the bottom of a large non-stick frying pan or metal tray (about 25 cm) and sprinkle evenly with the 3 tablespoons sugar. Heat on the stove over medium heat for 3–5 minutes until the sugar melts and turns deep golden brown.
Pour the hot pudding over the caramel and cook for 2 more minutes so the base takes on colour. Cool, then refrigerate for at least 4 hours.
Cut into rectangles, lift each one with a spatula and roll it up so the caramelised side is on the outside. Dust with cinnamon and serve cold.
Kitchen notes
Watch the caramel closely. You want deep amber, not black; burnt sugar turns bitter.
Don't want to roll it? Simply cut it into squares and serve upside down, caramel side up.
Rice flour gives the traditional, slightly elastic texture. If you don't have it, use all cornflour.
From a happy accident
Istanbul’s muhallebici shops have sold milk puddings for centuries, and they’re still busy today. Kazandibi grew out of their kitchens: the pudding that stuck to the bottom of the big pans and caramelised turned out to be delicious, and it became a dessert in its own right.
The caramel base
The trick at home is to create that browned layer on purpose. Butter and sugar are melted and caramelised in a metal pan or tray, and the hot pudding is poured straight on top. The caramel melts into the bottom of the pudding, giving a golden, slightly chewy, toffee-flavoured skin. Rolling the slices shows it off.
The pudding
The pudding is thickened with rice flour and cornflour, which gives the smooth but slightly elastic texture Turkish milk desserts are known for. It’s lightly sweet, so the caramel and cinnamon stand out. Readers who know South Asian firni will find it familiar, but kazandibi has no cardamom or rose water.
Serving
Serve cold, dusted with cinnamon, perhaps with a few pistachios, and a cup of Turkish coffee or a glass of tea. For another Turkish milk dessert, try sütlaç.
Questions people ask
Is it the same as tavuk göğsü?
They're related. Traditional kazandibi was often made from tavuk göğsü pudding, which contains finely shredded chicken. This home version uses a plain milk pudding.
Can I use a glass dish?
No. The base has to be heated on the stove to caramelise, so use a metal tray or a non-stick frying pan.
How long does it keep?
Up to 3 days in the fridge, covered.
Nutrition (estimate, per serving)
- Calories
- 230
- Protein
- 6 g
- Fat
- 7 g
- Carbs
- 37 g
