October 05, 2016


White butter - 40 gms
Icing sugar - 45 gms
Rice flour -50 gms
Cornflour -95 gms
Full Fat milk - 6 cups
Cream - 1 cup
Sugar - 200 gms
Vanilla extract - 2 tsp
Almond or pistachio - 50 gms (chopped)
Honey - 4 tbsp
Dry rose petals - 1 tbsp


  • Grease a 9*9" tin with white butter and dust with icing sugar. Chill.
  • Mix the flours together with 1/2 cup of milk and break any lumps if present.
  • Heat the remaining milk, cream and sugar until it boils.
  • Add in the flour paste and cook until it thickens, about 2 minutes.
  • Pour this into the tin and dust icing sugar over.
  • Heat a pan ad gently place the kazandibi on it to caramelise the bottom, for about 12-15 minutes.
  • The mixture would start to bubble.
  • Remove from the flame and cool.
  • Refrigerate and cut into nine squares.
  • Garnish with the chopped nuts.
  • Warm the honey in a microwave and steep in the rose petals.
  • Cool and drizzle over the kazandibi.

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