Kazandibi is a classic Turkish milk pudding with a creamy base and a caramelized bottom. It is served cold, usually cut into squares or rolled, with the browned side showing on top.
It is simple to make with milk, cream, sugar, starch, butter, and either mastic gum or vanilla, but the caramelized layer is what makes it special. That thin golden bottom gives the pudding a slightly chewy texture and a gentle burnt sugar flavor.
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The part that needs the most care is cooking the bottom without taking it too far. Once you know what color to look for and keep the tray moving over the heat, it becomes much easier. I’ve also included step-by-step photos and a short video in the recipe card so you can see the custard texture, caramelizing stage, and how to cut or roll it before serving.
What is Kazandibi?
Kazandibi means “bottom of the cauldron” in Turkish, which refers to the caramelized layer at the bottom of the pudding. It is one of the classic milk-based desserts you often find in Turkish pudding shops, bakeries, and restaurants, along with Sütlaç, Keşkül, Muhallebi, and Tavuk Göğsü.
The pudding itself is smooth, creamy, and firm enough to slice after chilling. The bottom is cooked until golden, then the dessert is chilled and served with the browned side facing up.
Some traditional versions are connected to Tavuk Göğsü, a Turkish chicken breast pudding, but many homemade Kazandibi recipes today are made as a simple milk pudding without chicken. This recipe is the milk pudding version, flavored with mastic gum or vanilla.
Why This Recipe Works?
- This Kazandibi has a creamy pudding base and a caramelized bottom layer without needing many ingredients.
- The mix of milk, cream, wheat starch, and cornstarch gives the pudding a smooth, firm texture that sets well after chilling. It is soft enough to eat with a spoon but firm enough to cut or roll.
- The cream is not always used in traditional recipes, but I like adding it because it makes the pudding silkier and richer.
- You can flavor the pudding with mastic gum for a more traditional Turkish taste, or use vanilla paste if mastic is hard to find.
- The video and step-by-step photos are especially helpful for the caramelizing stage, which is the part that most people worry about the first time they make Kazandibi.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Milk - Use whole milk for the best texture and flavor. Reduced-fat milk works too, but the pudding will be a little lighter.
- Cream - Heavy cream makes the pudding richer and smoother. It is not always used in traditional Kazandibi, but it gives this version a creamier texture.
- Wheat Starch and Cornstarch - The two starches thicken the pudding and help it set after chilling. The custard should be thick enough to spread in the pan and firm enough to cut once cold.
- Sugar - Sugar sweetens the pudding and helps create the caramelized bottom. A little of the sugar is crushed with the mastic gum, and extra sugar is sprinkled over the pan before caramelizing.
- Mastic gum - Mastic gum gives Turkish milk desserts a light, aromatic flavor. Crush it with a little sugar before adding it to the custard so it blends in smoothly. If you don’t have mastic gum, use vanilla paste instead.
How to Make Kazandibi
Prepare the Custard
Place 1 tablespoon of the sugar and the mastic gum in a mortar and pestle. Crush them together until the mastic is finely ground and mixed with the sugar.
Set it aside while you prepare the custard.
Place ¾ of the milk, the heavy cream, and the remaining sugar in a saucepan. Bring it to a boil over medium heat, stirring occasionally.
Mix the remaining milk with the wheat starch and cornstarch in a bowl until smooth. This makes a slurry and helps prevent lumps.
Pour the slurry into the hot milk mixture, whisking continuously. Keep stirring until the mixture comes to a boil and thickens. The custard should look smooth, thick, and glossy.
Remove the pan from the heat. Add the crushed mastic or vanilla paste if using, along with the butter. Whisk until the butter melts, and everything is fully mixed in.
Caramelize the Bottom
Sprinkle a couple of tablespoons of sugar over the bottom of a heatproof glass pan or metal pan.
I use a 12 inch x 8 inch / 30 cm x 21 cm pan. You can use a slightly smaller pan if you want a thicker Kazandibi. Spread about ¼ of the custard over the sugar.
Place the pan over high heat and rotate it continuously so the bottom caramelizes evenly. Cook for 10 to 15 minutes, or until the sugar caramelizes and the bottom turns a rich golden brown.
You can gently spread the custard with a silicone spatula or wooden spoon if needed.
Remove the pan from the heat once the bottom has enough color.
Pour the remaining custard over the caramelized layer. Spread it evenly with a spatula. Let it cool to room temperature.
Cover and refrigerate overnight, or for at least 6 hours, until fully chilled and set. Once chilled, cut the Kazandibi into squares, or cut it into longer strips and roll them gently as you transfer them to serving plates.
The browned side should face up when serving. Garnish with cinnamon powder or chopped nuts if you like.
How Dark Should the Bottom Be?
The bottom should be golden brown to deep caramel, not black. A few darker spots are fine and add flavor, but the base should not taste bitter.
If you use a glass pan, it is easier to check the color from underneath. Keep moving the pan over the heat so one area does not burn before the rest has caramelized.
A light caramel color is enough. You can always sprinkle a little cinnamon on top before serving if the color is uneven.
Best Pan to Use
Use a heatproof glass pan or a metal pan that can safely sit over direct heat.
A glass pan is helpful because you can see the bottom as it caramelizes. Make sure it is heat resistant and safe for stovetop-style heating.
A metal pan also works, but you need to watch the timing and smell more carefully because you cannot see the bottom as easily.
Avoid very thin pans because they can heat unevenly and burn the custard too quickly in some areas.
Recipe Tips From the Chef
- Crush the mastic gum with sugar before adding it to the custard. This helps it mix in evenly.
- Whisk the starch mixture well before adding it to the hot milk. Keep stirring after adding the starch slurry so the custard stays smooth.
- The custard should be thick before you pour it into the pan.
- Move the pan constantly while caramelizing the bottom so the color develops evenly.
- Don’t walk away during the caramelizing stage. The bottom can go from golden to too dark quite quickly.
- Chill the pudding well before cutting or rolling. It needs time to set.
- Use a sharp knife or spatula to portion the pudding neatly.
- Serve this Turkish caramelised milk pudding cold.
Troubleshooting
Why is my Kazandibi lumpy?
The starch mixture may not have been smooth before adding it to the milk, or the custard may not have been whisked enough while thickening. Mix the starch with cold milk first and whisk continuously as it cooks.
Why did the bottom burn too much?
The heat may have been too strong in one spot, or the pan may not have been moved enough. Rotate the pan constantly so the heat spreads across the base.
Why is the bottom too pale?
It may need more time over the heat. Keep rotating the pan and check the color until the bottom turns golden brown.
Why is my Kazandibi too soft to cut?
It may need longer in the refrigerator, or the custard may not have been cooked until thick enough. Chill it overnight for the best texture.
Why did it crack when I rolled it?
The pudding may be too cold, too thick, or cut into strips that are too narrow. Rolling takes a little practice, so cutting it into squares is also fine.
Why did the caramelized layer stick to the pan?
It may need a little more chilling, or the bottom may have caramelized too deeply. Use a thin spatula to loosen the edges and lift each piece gently.
What to Serve with Kazandibi
Kazandibi is usually served cold on its own.
You can add a little cinnamon powder, finely chopped pistachios, walnuts, or hazelnuts on top if you like.
It is also nice after Turkish meals, especially with Turkish tea or Turkish coffee.
Storage
Keep Kazandibi covered in the refrigerator for up to 5 days. It is best served cold, straight from the refrigerator.
I don’t recommend freezing it because the texture can become watery after thawing.
Recipe FAQs
Kazandibi is made with milk, sugar, starch, butter, and flavorings such as mastic gum or vanilla. This version also includes heavy cream for a smoother texture.
Some older versions are connected to Tavuk Göğsü, but most homemade Kazandibi recipes today are made without chicken. This recipe does not contain chicken.
Yes, cutting it into squares is easier and works perfectly well. Rolling looks nice, but it can take a little practice.
Related Recipes
For more delicious pudding recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this creamy Turkish milk pudding, "Kazandibi," as much as you enjoy eating it! 🙂
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Kazandibi
Ingredients
- 3 ⅓ cups full-fat milk (whole milk) (800 ml)
- ¾ cup double cream or heavy cream (200 ml)
- ⅓ cup wheat starch (45 grams)
- ⅓ cup corn starch (45 grams)
- 1 cup sugar (200 grams)
- ¼ teaspoon mastic gum (1 tear)
- 1 teaspoon vanilla paste (optional)
- 1 ½ tbsps unsalted butter (20 grams)
- cinnamon powder (to garnish)
Instructions
Prepare the Custard
- Place 1 tablespoon of the sugar and the mastic gum in a mortar and pestle. Crush them well, then set aside.
- Place ¾ of the milk, the heavy cream, and the remaining sugar in a saucepan. Bring it to a boil over medium heat.
- Mix the remaining milk with the wheat starch and cornstarch in a bowl to make a smooth slurry.
- Add the slurry to the boiling milk mixture, whisking continuously to avoid lumps. Keep stirring until the mixture comes to a boil and thickens. Remove the pan from the heat.
- Add the crushed mastic or vanilla paste, if using, along with the butter. Whisk until smooth.
Caramelise the Custard
- Sprinkle a couple of tablespoons of sugar over the bottom of a heatproof glass pan or metal pan. I use a 12 inch x 8 inch / 30 cm x 21 cm pan, but you can use a slightly smaller pan if you want a thicker pudding.
- Spread ¼ of the custard over the sugar. Place the pan over high heat and rotate it continuously so all areas are exposed to the heat evenly.
- Cook for 10 to 15 minutes, or until the sugar caramelizes and the bottom becomes rich golden brown.
- You can gently spread the custard with a silicone spatula or wooden spoon if needed.
- When the bottom has enough color, remove the pan from the heat.
- Add the remaining custard on top of the caramelized layer and spread it evenly. Let it cool to room temperature.
- Refrigerate overnight, or for at least 6 hours.
- Before serving, cut the Kazandibi into squares, or cut it into longer strips and roll them gently onto serving plates.
- Garnish with cinnamon powder or nuts if you like.
Video
Notes
- Use whole milk for the best texture.
- Heavy cream makes the pudding richer and creamier.
- Crush the mastic gum with a little sugar before adding it to the custard.
- You can use vanilla paste instead of mastic gum.
- Use a heatproof glass pan or a metal pan for caramelizing the bottom. A glass pan makes it easier to check the color underneath.
- Move the pan continuously over the heat so the bottom caramelizes evenly.
- A golden brown bottom is enough. Don’t let it turn black or bitter.
- Chill the pudding for at least 6 hours, but overnight is best.
- You can this Turkish burnt milk pudding into squares if rolling feels tricky.
- Keep leftovers covered in the refrigerator for up to 5 days.
- Do not freeze Kazandibi.
Pam says
I do love a light and flavorful dessert like this one! Perfect for BBQ parties too!
Daphne says
This turned out absolutely amazing!! My family loved it. So so good!
Angela says
I had never tried it before and I really loved it so I'm gonna add it to my list of regular desserts.