Kazan dibi

Kazan dibi

This is a rare treat. Don’t know why. Or maybe I do but  I’m so used to making practical compromises that sometimes I don’t  even see the issue.  Kazan dibi is an oriental dessert that resembles somewhat the French creme brulle or the Peruvian leche asada. In Greece, we know it because of the proximity to Turkey. The original recipe calls for buffalo (bubal?)  milk but I use whole milk and I’m happy with the result. The only challenge would be to find rosewater but last time I went to a Greek supermarket I grabbed a bottle and it lasts for a very long time. There’s couple cooking variations of this dessert. I’m giving you the one that has worked best for me.



  • 8 cups whole milk
  • 1 1/2 cup sugar
  • 1 cup rice flour (or corn flour)
  • 1/4 cup rosewater
  • a little butter for the pan
  • 2 tablespoons sugar
How to make: Dissolve the rice flour in a cup of milk. Put the remaining milk in a saucepan. Warm the milk, add the sugar and stir until the sugar is dissolved. When the milk starts boiling, take it off the fire, add the milk with the dissolved rice flour, keep stirring and put it back on the fire. Continue stirring until the cream thickens. Take it off the fire and add the rosewater. Mix well. Now we need to “burn” the bottom of the pan as the name of the dessert suggests. Put a heavy skillet on the fire. Brush the pan with a little butter and add 2 tablespoons of sugar.Put the pan on fire. Pour the cream carefully and let it cook at low heat for about 40 minutes. Make sure that the cream is not boiling. Take it off the fire, let it cool off and put in the fridge for about 4 hours. Cut and serve.

Notes and tips:  This is the second time I’ve made kazan dibi. The recipe I’m giving you is the one I used the first time. It came out better the first time round. This time  I used confectioner’s sugar instead of regular sugar (can’t remember now where I read it)  and let it burn before adding the cream. That was not a good idea, because the burned part was too thin and when I added the cream it bubbled up forcefully. Also, I tried my best to use rice flour which is not easy to find in the U.S. So, I got some rice cereal and tried to grind but it didn’t come out fine enough.  Corn flour is a better choice if you don’t have rice flour.

2 thoughts on “Kazan dibi

  1. Το αγαπημένο μου γλυκό!
    Ενθουσιάζομαι όταν στις ταβέρνες, μετά το γεύμα, μας το κερνούν.
    Πολύ ωραία η συνταγή σας, ευχαριστώ !
    Πολλά φιλιά

    • Kαι μένα μου αρέσει πολύ. Όπως όλα τα κρεμοειδή γλυκά άλλωστε. Και είναι τόσο εύκολο! Ένα μεγάλο και βαρύ τηγάνι θέλει χωρίς μακρύ χερούλι για να μπαίνει και στο ψυγείο. Θα σας το φτιάξω το καλοκαίρι. 🙂

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