Kazandibi | Turkish milk pudding| Easy dessert without Gelatin |The cookbook

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is lower in calories and suitable for gluten-free diets.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour provides a nutty flavor while being gluten-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and a distinct taste.

In a large saucepan, add the AP flour, cornstarch, sugar, milk, and vanilla. Mix thoroughly and heat on medium-high until it starts thickening, stirring constantly.

Once it reaches a pudding consistency, remove from heat.

In a pan, sprinkle the powdered sugar and let it caramelize over medium-low heat.

When the sugar caramelizes, add 1-2 ladle of the pudding mixture to cover the entire bottom of the pan.

Wait for 4-5 minutes until the layer is set. Make sure the flame is on medium.

Once it is set, add the remaining mixture.

Rotate the pan continuously so all the areas are exposed to the heat evenly.

Cook until the bottom of the dessert becomes a rich, golden brown.

You can check it by lifting up the corners gently using a spatula.

The cooking time will be approximately 15-18 minutes.

Once it reaches the desired color, remove from heat and let it reach room temperature.

Then cover and refrigerate it overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens