The world of Turkish desserts is an exciting one. In fact, so much that you can always discover something new you didn’t hear about before. In this article, we focus on one such delicious dessert that used to be reserved for royalty but has now become a local favorite among most Turks that can be found everywhere. For some reason, the recipe hasn’t become very popular abroad but hopefully, with articles like this one, it can eventually get there. In this article, we’ll show you the traditional kaqandibi recipe and teach you everything there is to know about this delicious dessert.
But first things first…
What Is Kazandibi?
Kazandibi is a traditional Turkish dessert that can be described as a caramelized milk pudding with a richer, almost-silky texture, unlike any other pudding you tried. Its name translates to “bottom of the cauldron” and it’s quite adequate, since it describes the way the pudding is prepared. The bottom layer, consists of tavuk göğsü, which is basically another type of pudding that uses shredded chicken breast, milk, and rice flour as main ingredients.
This bottom layer is then caramelized and develops a golden-brown, slightly chewy crust that goes wonderfully with the creamy custard on top. The original recipe uses shredded chicken breast but nowadays, many modern recipes skip the chicken for convenience, using only milk, sugar, and starches. While this dessert is quite similar to crème brûlée, and its appearance resembles trilece, its flavor and texture are very much Turkish; the difference is flavor is made by local ingredients like salep (orchid root flour) or cornstarch.
Light yet indulgent, Kazandibi has been a beloved staple in Ottoman and Turkish cuisine for centuries. Traditionally, it’s made with buffalo milk to give it a stronger flavor, but today using cow milk is far more common. Its mild sweetness is the ideal finish to a heavy Turkish meal or a nice cold treat with a cup of tea or Turkish coffee.
Kazandibi was originally an extremely sophisticated dessert that was created in the kitchens of the Topkapı Palace and has been maintaining its reputation ever since. The dessert is thought to have emerged as a result of the sultans’ chefs’ constant innovations aimed at impressing the sultans and their guests.
As the name suggests, the Kazandibi recipe (“bottom of the cauldron”) was not a result of an accident, but a very smart method developed by medieval Ottoman chefs. In order to achieve a bitter sweet flavor, mixture of sugar and milk was deliberately burnt on the bottom to develop a crust on the surface to give contrast to the velvety creaminess of the upper layers.
In the past, it was a dessert that used milk from water buffaloes, was very popular because of its high fat content and its buttery texture, and as a result, the dish was considered a palace delicacy because regular people could not afford nor had access to buffalo milk. After Kazandibi had travelled far beyond the borders of the Ottoman palace into the houses, cafes, eateries of Istanbul and even across Turkey, it absorbed various flavors from all over the empire.
Despite the passage of time, the stages of preparing the dessert have not changed significantly, even though kazandibi today is not just a dessert but a cultural symbol of Turkey that is consumed both as an old favorite and as a high-end delight.
Kazandibi Recipe Variations
Kazandibi, despite its seemingly basic and few ingredients, manages to have an astonishingly wide range of variations. The traditional recipe consists of full-fat milk, sugar, rice flour, and cornstarch with which the trademark caramelized crust is obtained. However, throughout the years, a few innovative reinterpretations of this Ottoman masterpiece started gaining popularity.
People from the Black Sea region of Turkey, for example, add a tiny amount of rosewater or orange blossom water which not only makes the dessert a little sweeter but also helps in giving it a delicate floral note. In other parts of the country, people prepare the Kazandibi recipe with semolina instead of rice flour, while others substitute the tavuk gogsi used in the bottom layer with muhallebi.
Contemporary renditions also take liberties with health-conscious ingredient swaps, like adjusting with almond or coconut milk for a dairy-free version, using natural sweeteners rather than sugar for a low-sugar version, etc. There are also some cooks who do not hesitate to sprinkle the dessert with pistachios, hazelnuts to give a crunch or heat to the dessert.
Preparation Tips
The most important part of the whole process is turning the milk into a perfect pudding and then burning the bottom of the pan just right so that the Kazandibi can be taken out smoothly.
First take a small amount of cold milk, rice flour and cornstarch, then mix them until smooth. What we want to achieve here is to make a slurry to avoid lumps in the final product.
Meanwhile, in a large, heavy-bottomed pan put the milk and sugar and keep on stirring so that the mixture does not burn on the bottom.
When the mixture becomes thick, pour it into a pan after you have spread a generous amount of butter on it and then dust it with powdered sugar.
The oven or stove must be set at the lowest and the heat must be steady; if you hurry this step, the sugar will get burnt instead of being gently caramelized.
How to Serve Kazandibi
Kazandibi is usually cut into rectangular pieces and served chilled or at room temperature to highlight the contrast between the smooth milk pudding and the slightly burnt caramelized top layer. It can be eaten on its own, but the combination with a cup of strong Turkish coffee or tea makes the whole experience better. If you want to give it a contemporary touch, you can put some ice cream on top, add some fresh berries or drop some fruit syrup to neutralize the heaviness of the dessert. Also, a sprinkle of cinnamon or chopped pistachios gives the dessert extra fragrance and a nice, crunchy texture.
Storing Tips
If it’s kept in an airtight container, Kazandibi can be stored in the refrigerator for 3–4 days. Just don’t forget to put parchment paper between the puddings to prevent from sticking. Don’t freeze it, as the pudding’s delicate texture is likely to separate upon defrosting.
In this article, we'll show you the traditional kaqandibi recipe and teach you everything there is to know about this delicious dessert.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
1 liter (4 cups) whole milk
1 cup granulated sugar (divided)
3 tbsp rice flour
2 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
Instructions
1. Caramelize the Pan: Butter a wide, shallow non-stick pan. Evenly sprinkle 3 tbsp sugar and heat over medium until it melts and turns golden brown. Remove from heat. 2. Prepare the Pudding: In a bowl, whisk rice flour, cornstarch, and a cup of milk until smooth. 3. Cook the Mixture: In a saucepan, heat the remaining milk, sugar, and salt. Once warm, whisk in the flour mixture. Stir constantly over medium heat until thick and smooth. 4. Add Vanilla: Stir in vanilla extract for flavor. 5. Pour Over Caramel: Gently pour the pudding over the caramelized sugar layer in your prepared pan. 6. Set and Cool: Cook on low for another 5 minutes, then let it cool completely. Refrigerate for at least 4 hours. 7. Serve: Cut into rectangles and carefully roll or flip to show the caramelized side.
Notes
The original recipe uses shredded chicken breast but nowadays, many modern recipes skip the chicken for convenience, using only milk, sugar, and starches.
How did you like our kazandibi recipe? Did you try to make it at home? If so, don’t forget to leave us a rating and if you have any questions about the preparation, feel free to ask in the comments below.
