Ingredients with Measurements:
- 1 cup of cornstarch
- 1 cup of sugar
- 4 cups of milk
- 2 tablespoons of orange blossom water
- 1 teaspoon of vanilla extract
- 1/4 cup of unsalted butter
- 1/4 cup of water
- 1/4 cup of pistachios, chopped
Special equipment needed:
- Large non-stick pot
- Wooden spoon
- Whisk
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. In a large non-stick pot, whisk together the cornstarch, sugar, and milk until well combined.
2. Place the pot over medium heat and stir constantly with a wooden spoon until the mixture thickens and starts to boil.
3. Reduce the heat to low and continue stirring for 5-7 minutes until the mixture becomes very thick and starts to pull away from the sides of the pot.
4. Remove the pot from the heat and stir in the orange blossom water, vanilla extract, and unsalted butter until the butter is melted and the mixture is well combined.
5. Pour the mixture into a 9x13 inch baking dish lined with parchment paper and smooth out the top with a spatula.
6. Let the mixture cool to room temperature, then refrigerate for at least 2 hours until it is completely set.
7. In a small saucepan, combine the water and chopped pistachios and bring to a boil over medium heat.
8. Reduce the heat to low and simmer for 5-7 minutes until the water has evaporated and the pistachios are lightly toasted.
9. Remove the toasted pistachios from the heat and let them cool to room temperature.
10. Once the kazandibi is set, remove it from the refrigerator and cut it into squares.
11. Serve the kazandibi topped with the toasted pistachios.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Refrigeration time: 2 hours
Temperature:
Medium heat for cooking the mixture, low heat for toasting the pistachios.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 9g
Carbohydrates: 56g
Protein: 5g
Sodium: 85mg
Sugar: 38g
Substitutions for ingredients:
- Almond milk or coconut milk can be used instead of regular milk for a dairy-free version.
- Rose water can be used instead of orange blossom water for a different flavor.
Variations:
- Add a layer of sliced oranges or mandarins on top of the kazandibi before serving.
- Top the kazandibi with a dollop of whipped cream and a sprinkle of cinnamon.
Tips and tricks:
- Stir the mixture constantly while cooking to prevent it from sticking to the bottom of the pot.
- Use a non-stick pot to make it easier to clean up.
- Let the kazandibi cool to room temperature before refrigerating to prevent condensation from forming on top.
Storage instructions:
Store the leftover kazandibi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kazandibi, place it in the microwave for 30 seconds or until warmed through.
Presentation ideas:
Serve the kazandibi on a decorative platter or individual dessert plates.
Garnishes:
Top the kazandibi with chopped pistachios or a sprinkle of cinnamon.
Pairings:
Serve the kazandibi with a cup of Turkish coffee or tea.
Suggested side dishes:
This dessert can be served on its own.
Troubleshooting advice:
- If the mixture is too thick, add a little more milk to thin it out.
- If the mixture is too thin, add a little more cornstarch to thicken it up.
Food safety advice:
Make sure to use clean utensils and cookware when making this recipe to prevent contamination.
Food history:
Kazandibi is a traditional Turkish dessert that translates to "bottom of the pot" in English. It is made by cooking a mixture of milk, sugar, and cornstarch until it thickens and forms a caramelized layer on the bottom of the pot.
Flavor profiles:
This dessert has a creamy and sweet flavor with a hint of orange blossom water.
Serving suggestions:
Serve the kazandibi chilled for a refreshing dessert.
Related Categories
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Region: Turkish
Taste: Sweet, Creamy, Citrusy, Nutty, Caramelized