Kazan dip


Kazan dip is an Asia Minor recipe whose name means the bottom of the cauldron kazan = cauldron dip = bottom. It is traditionally made with buffalo milk. and serve with grated cinnamon or pistachio. An easy quick and very cool and delicious dessert that is loved by everyone.



  • 600 g of milk
  • 150 g sugar
  • 150 g of water
  • 75 gr corn flour
  • 1 vanilla
  • ½ κ γ mastic of Chios (optional)

For burning at the bottom


  • 30 g milk
  • 7 g sugar
  • 7 g water
  • 3 g corn flour


  1. We start first with the burning that we will do in the pan. In a kettle, mix all the ingredients B, mix and as soon as the porridge becomes thin, place it in our pan at the bottom. Spread a very thin layer all over the pan and put it in the oven until it burns (it gets the very dark brown color). Take it out of the oven and leave it to cool.
  2. Put all the ingredients A. in a saucepan over medium heat and stir with an egg beater constantly and be careful not to get stuck. Once it starts to set, we take it off the fire and empty it in our pan. Put it in the fridge for 3-4 hours until it cools down well. Serve it plain or with cinnamon or grated pistachio.

-The pan I used is 22 cm.

-If you do not want to burn the pan in the oven, you can in the kitchen hob very carefully, turning it around, and of course wearing gloves to avoid burning.

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