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Kazandibi Recipe

kazandibi

 

There are several restaurants I like to visit regularly close to where I live. One of them is a Middle Eastern restaurant located in an obscure street but the food there is a delight. For a long time, I’m a big fan of their amazing Kazandibi which I always order after a big serving of Izgara Kofte (Grilled Meat Balls). Kazandibi is a Turkish caramelized milk pudding dessert. A reminiscent of Crème Brûlée. It is so delicious and super addicting. The taste of burnt sugar added with the soft creamy texture of milk plus a hint of cinnamon is just so heavenly.

This Kazandibi recipe is inspired by that favorite Middle Eastern restaurant of mine, and though I will never be able to recreate their perfect Kazandibi dessert, at least I know that I can actually do it at home and hopefully master it as I keep practicing. To my Middle Eastern friends and readers, please be aware that this recipe is nowhere near perfect as what you guys have at home. Mine is definitely a beginner’s attempt, so feel free to give me your preparation tips and techniques.

There are different ways, measurements, and even ingredients on how to make Kazandibi. My recipe is somewhat tailored to my own personal preferences. Here’s how I made mine.

 

Ingredients

 

For the Pudding

 

kazandibi ingredients how to

 

4 & 1/2 cup Whole Milk (I use Lactaid because it’s Lactose-free)
1/2 cup All-Purpose Flour
1/2 cup Cornstarch
1 cup Sugar
a pinch of Mastic (aromatic gum)

 

Bottom of Pan

 

kazandibi ingredients recipe

 

1 tbsp butter
1 tsp ground cinnamon
2 tbsp fine sugar (optional)

 

Materials

 

Baking Pan or Nonstick Frying Pan
Saucepan
Whisk
Measuring Cups
Measuring Spoons
Mortar & Pestle

 

Procedure

 

Part 1

Heat the milk in the saucepan using medium fire.

kazandibi mastic

Grind a bit of mastic gum. If you’re new to its taste, add only a little bit or omit it in your first few attempts of making this dessert.

turkish kazandibi

Add the all-purpose flour, cornstarch, sugar, and mastic gum

turkish kazandibi

Keep stirring the milk mixture until it starts to look and feel thick, but not too thick.

Put the mixture aside.

 

Part 2

 

kazandibi recipe

Coat the bottom of the baking pan using butter/melted butter.

Add ground cinnamon and fine sugar.

kazandibi ingredients recipe

Heat the pan until it turns brown and somewhat burned (observe and watch it carefully for safety reasons).

Pour the milk mixture and make sure to heat it evenly until it starts to boil, but don’t let it boil too much.

how to make kazandibi

Turn off the stove, and cool down the mixture.

Cover the mixture with a clear wrap and put it in the refrigerator for 6 hours.

kazandibi ingredients recipe

kazandibi ingredients recipe

After 6 hours, slice the mixture and serve upside down or rolled, displaying the burned part. Add more cinnamon according to your preferences.

kazandibi ingredients recipe

Kazandibi is one of the most delicious desserts I have ever tried. Once you tasted it, you will never forget it.

 

Have you tried this dessert before?

 

SHOP THIS POST

 

 

Quick and Easy Mango Pudding

Hello Tuesday! It’s sweltering out there and we all need something to cool down. I have something sweet and chilly to share, my quick and simple Mango Pudding. It’ll only take a few minutes to make and it doesn’t involve a ton of ingredients.

 

mango pudding recipe

 

Mango is my most favorite fruit in the whole wide world and there’s a lot of ways you can make something out of a mango. One of them is Mango Pudding which is extremely popular in Asia and is guaranteed to be a crowd favorite everywhere. It’s a great dessert for the summer and even throughout the whole four seasons. It retains the bold, sweet, and delicious taste of a mango but with a gelatinous twist.

 

Here’s my quick and easy recipe:

 

Ingredients:

 

easy mango pudding

 

1 cup Mango Puree (you can buy them in Asian food markets or even on Amazon.com)

 

1/8 cup Sugar (could be more if your Mango Puree is not sweetened)

 

1/2 cup Cream (heavy whipping cream)

 

recipe mango pudding

2 cups Milk (either fat-free or whole milk)

 

mango pudding

 

1/2 cup Agar-Agar strips (If thick, cut into 1/2 inch, also available in the grocery stores, or even on Amazon.com. You can even substitute it for Agar powder, available here.)

 

1/2 cup Water

 

 

Procedure:

 

 

  1. Boil the milk in a saucepan, together with Sugar and Cream. Let it cool down after boiling (3-4 minutes).

mango pudding

  1. In a separate pan, melt the Agar-Agar strips with 1/2 cup Water until they dissolve completely. Then strain it to remove the undissolved particles, if any.

mango pudding recipe agar agar

mango pudding recipe

  1. Add the strained Agar-Agar to the Milk that was cooled down. Stir.

 

  1. Add the Mango Puree on the Milk with Agar-Agar mixture. Mix.

mango pudding

  1. Once blended, the entire mixture will look somewhat thick but not yet gelatinous. Pour the mixture into different cups and place it in the refrigerator for a few hours.

 

  1. Serve Chilled and Enjoy.

 

Notes: Once inside the refrigerator, the mixture will slowly become gelatinous and transforms into a pudding. You can add some mango strips and mint leaves on top, or whichever topping you may wanna include. If you purchased an already-sweetened Mango Puree, you may only wanna add a bit of sugar, but if it’s unsweetened, then you can adjust the sugar to taste. You can even use a fresh Mango fruit instead of a Puree. It’s all up to you.

 

This easy peasy Mango pudding recipe takes only a few minutes to prepare and it makes about 3-4 cups of gelatinous mango deliciousness for everybody.

 

Go make one now, Enjoy your Summer!

 

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