Ingredients with Measurements:
- 1 cup of rice flour
- 2 cups of milk
- 1 cup of sugar
- 1/2 cup of water
- 1/2 teaspoon of saffron threads
- 1 tablespoon of rosewater
- 1/4 cup of unsalted butter
- 1/4 cup of pistachios, chopped
Special equipment needed:
- Non-stick skillet
- Whisk
- Spatula
- Piping bag (optional)
Step-by-step instructions:
1. In a non-stick skillet, melt the butter over medium heat.
2. Add the rice flour and whisk until combined. Cook for 2-3 minutes, stirring constantly, until the mixture turns golden brown.
3. In a separate pot, combine the milk, sugar, and water. Heat over medium heat until the sugar dissolves.
4. Add the saffron threads to the milk mixture and stir until combined.
5. Slowly pour the milk mixture into the skillet with the rice flour mixture, whisking constantly to prevent lumps from forming.
6. Add the rosewater and continue whisking until the mixture thickens and starts to pull away from the sides of the skillet.
7. Remove from heat and let the mixture cool for 5-10 minutes.
8. Grease a 9-inch round cake pan with butter.
9. Pour the cooled mixture into the pan and smooth the surface with a spatula.
10. Let the mixture cool completely at room temperature.
11. Once cooled, refrigerate for at least 2 hours or overnight.
12. When ready to serve, run a knife around the edges of the pan to loosen the kazandibi.
13. Invert the kazandibi onto a serving platter.
14. Garnish with chopped pistachios.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 270
- Fat: 9g
- Carbohydrates: 44g
- Protein: 4g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour.
- Pistachios can be substituted with any other nuts or omitted.
Variations:
- Add a layer of caramelized sugar on top of the kazandibi before serving.
- Add a layer of whipped cream on top of the kazandibi before serving.
Tips and tricks:
- Whisk constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the mixture from sticking to the bottom.
- Let the mixture cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave for 30 seconds or until warm.
Presentation ideas:
- Serve on a decorative platter.
- Use a piping bag to pipe whipped cream on top of the kazandibi.
Garnishes:
- Chopped pistachios
- Whipped cream
- Caramelized sugar
Pairings:
- Turkish tea
- Turkish coffee
Suggested side dishes:
- Baklava
- Turkish delight
Troubleshooting advice:
- If the mixture is too thick, add more milk.
- If the mixture is too thin, add more rice flour.
Food safety advice:
- Make sure to cook the mixture thoroughly to prevent foodborne illness.
Food history:
- Kazandibi is a traditional Turkish dessert that originated in the Ottoman Empire.
Flavor profiles:
- Sweet
- Floral
- Nutty
Serving suggestions:
- Serve chilled.
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Region: Turkish