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Old 2nd April 2005, 21:09   #1 (permalink)
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Kazandibi (Milk Pudding)

Ingredients [)]

Ingredients Measure Amount
Butter or margarine 1 teaspoon 5 g
Confectioner's sugar 2 1/2 tablespoons 20 g
Rice flour 2/3 cup 65 g
Starch 1/3 cup 55 g
Milk 4 cups (1 qt) 1 lt
Sugar 1 1/5 cups 240 g
Vanilla 2 1/2 teaspoons 5 g
Procedure

Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch). Sprinkle with confectioner's sugar.
Set aside.
Combine rice flour, starch and milk in a saucepan.
Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon.
Stir in sugar blending well. Simmer for 1 minute over low heat stirring gently and constantly.
Remove from heat.
Add vanilla; stir well. Spread into baking pan.
Bake in a moderately hot oven for 15-20 minutes or until sugar is caramelized.
Remove from oven. Place in a cold water bath. Let stand for 10 minutes.
Remove from water bath; chill. Cut into 6 even portions.
Chill before serving.
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Old 18th January 2006, 22:55   #2 (permalink)
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Re: Kazandibi (Milk Pudding)

Mmmmmmmm Kazandibi - this is one of my favourite desserts of all time
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Old 19th January 2006, 05:28   #3 (permalink)
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Re: Kazandibi (Milk Pudding)

yeah Kazandibi and tavuk Gogsu(chicken breast) is my favorite pudding too. Thanks Mushtaq
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Old 19th January 2006, 05:52   #4 (permalink)
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Re: Kazandibi (Milk Pudding)

Thanks, Mushtaq. I love Turkish milk pudding too. Sorry to show my ignorance, but can you tell me, please, what is rice flour? Is confectioners sugar Caster Sugar or Icing Sugar? What kind of starch? Is the vanilla in the recipe the same as liquid vanilla essence?
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Old 20th January 2006, 19:06   #5 (permalink)
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Re: Kazandibi (Milk Pudding)

Hi Guz1,

I reckon it's icing sugar. I remember watching a chef making it on TV whilst on hols and he sprinkled on the bottom of the dish and was stirring till brown, he did this gradually.

I think Rice Flour is rice grounded finely and you might be able to get it from a local ethnic shop (try small Asian grocers).

Hope this helps.
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Old 20th January 2006, 21:15   #6 (permalink)
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Re: Kazandibi (Milk Pudding)

Thank you, Angelica. On reflection, reckon the vanilla must be some kind of grated vanilla stick cos can't imagine the Turks using essence. Just wonder would a couple of drops of essence do instead. What do you reckon the starch might be?
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Old 21st January 2006, 12:28   #7 (permalink)
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Re: Kazandibi (Milk Pudding)

You could of course use the Vanilla Pod, it looks like a black stick about 5ins long, slice the pod length ways, with the back of a knife blade scrape down the length of the pod, you should end up with some black seeds this is what you use, pure unadulterated Vanilla.

http://www.agriculture-industry-indi...s/vanilla.html

You will see it originates from Mexico and trust me they use lots of it out there I'm sure they bath in it judging by the a amount they sell.

Happy Cooking out there

Ray
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Old 21st January 2006, 13:56   #8 (permalink)
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Re: Kazandibi (Milk Pudding)

Thanks Ray. Any idea of what the starch might be?
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Old 21st January 2006, 18:41   #9 (permalink)
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Re: Kazandibi (Milk Pudding)

I thick you can use Arrowroot or Cornflower both are thinking agents I prefer Arrowroot.

Starch (in particular cornstarch) is used in cooking for thickening sauces. In industry, it is used in the manufacture of adhesives, paper, and textiles. It is a white powder, and is tasteless and odorless.

Good Cooking to you

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Old 21st January 2006, 21:41   #10 (permalink)
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Re: Kazandibi (Milk Pudding)

Thank you very much Ray.

Maria.
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