Kazandibi Recipe


  • 7 water glass milk
  • one tea cup rice flour
  • one tea cup wheat starch
  • 1.5 water glass granulated sugar
  • one package vanilla
  • one tablespoon butter
  • 4 tablespoon powdered sugar

For the bottom; Mix 2 glasses of milk, half a glass of granulated sugar, wheat starch and rice flour in a bowl. Beat with a whisk until no lumps remain. In a large saucepan, add the remaining 5 cups of milk and 1 cup of sugar. Bring to a boil. Slowly add the emulsion to the boiling milk, stirring constantly. Bring the stove to low heat and cook, stirring constantly, until it reaches the consistency of pudding. When the pudding thickens, take it off the heat, add the vanilla and mix again. Allow to cool at room temperature. Grease a angular borer with butter and sift the powdered sugar evenly over it. Burn the mixture by turning the tray on the stove. When all the sugar has melted and caramelized, spread a thin layer of custard on the bottom of the pan and burn it with one round of custard. When the burning process is finished, pour the remaining pudding into the tray. Smooth it out with a spatula. Divide the cooled dessert into thin long slices and roll it into a roll with the help of a spatula. Your homemade fragrant cauldron is ready, bon appetit.

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