Kazandibi
4 servings
60 minutes
Kazandibi is one of the most exquisite and unusual desserts of Turkish cuisine, famous for its caramelized bottom. Its history dates back to the Ottoman Empire, where it was considered a delicacy for sultans. The unique flavor of kazandibi combines the tenderness of milk cream with a slight bitterness from the caramelized layer created by gradually roasting the mixture over an open flame. This dessert is served chilled, cut into rectangular pieces and rolled up, making it not only exquisite in taste but also elegant in appearance. Kazandibi is perfect for concluding a meal, offering a sensation of softness and sweet depth of flavor with subtle vanilla notes.
1
Grease the mold (preferably with a non-stick coating) with oil and sprinkle with powdered sugar.
- Butter: 1 tablespoon
- Icing sugar: 1 tablespoon
2
Mix wheat flour, starch, and rice flour, then add half a glass of milk. Stir until homogeneous.
- Milk: 1.5 glass
- Cornstarch: 1 tablespoon
- Rice flour: 1 tablespoon
3
Pour the remaining milk into a pot, add sugar, a pinch of salt, and vanillin, and bring to a boil. Once the milk boils, immediately remove it from the heat and set aside.
- Milk: 1.5 glass
- Sugar: 50 g
- Salt: to taste
- Vanillin: 5 g
4
Pour 2-3 tablespoons of hot milk into the starch-flour mixture, stir, and then combine with the remaining hot milk — the mixture should be lump-free.
- Milk: 1.5 glass
5
Place the pot on medium heat and stir until boiling, then cook for about five minutes. The mixture should thicken. Pour the mixture into a mold.
- Milk: 1.5 glass
6
Place the mold on medium heat and boil for 2-3 minutes. As it boils, turn the mold clockwise every 2-3 minutes. Complete a full circle this way.
7
Remove the mold, gently lift the thick mixture from the side with a silicone spatula - if the mixture is browned at the bottom, it's ready; if not, return it to the heat and continue warming and turning.
8
Place the mold with the prepared mixture on a water-soaked tray and cool it down. Then refrigerate for at least three hours, preferably overnight.
9
Cut the finished dessert into rectangles with a sharp knife and wrap each in a roll.
