Kachi is a Persian Halva pudding that is full of saffron and rose water flavor. It’s easy to make and very delicious. It’s a taste of the Middle East!
This is a pudding that my maman used to make a lot. As always, this brings back many memories.
Living in another country thousands of miles away from your family makes you seek out the smallest things to bring memories back. Take this very simple pudding called Kachi that my maman used to make often. When I made it the other day, all my good memories with my maman came back to me, as the house was full of the aroma of saffron and rosewater.
The ingredients used in making Kachi, are very basic. What makes this pudding very special is the method of combining the ingredients and the process of making it. As Kachi includes flour, sugar and butter, it’s very good for people who feel weak or tired and need more energy. Many families in Iran make this for mothers who have recently given birth because it’s strong, tasty, sweet and easy to eat.
My maman, on the other hand, always uses less butter and sugar to make Kachi lighter. And, I am going to write the same recipe that we have been making for years.
Saffron is a must in this dessert. You also need rose water as it compliments saffron really well. Having one bottle of rose water in the pantry won’t hurt since it doesn’t go bad and can be used both in sweet and savory dishes.
Enjoy this family recipe and if you make it, let me know how you like it!
1 1/2 cup water
2 tbsp. bloomed saffron (see notes)
1/4-cup rose water
3 tbsp. all purpose flour (For GF option, use rice flour)
3 tbsp. unsalted butter (or 3 tbsp. vegetable oil)
Pistachio and sesame seeds to garnish
Heat sugar and water in a small saucepan over medium heat until it starts boiling. Then boil for about 3 minutes. The color doesn’t have to change.
Add Saffron and rose water to the syrup. Set aside.
In another saucepan over medium heat, stir flour constantly until light brown. Be very careful as flour burns fast.
Add butter and keep stirring for about a minute until it turns brown.
Turn the heat off; add the syrup slowly to the flour mixture, stirring continuously using a whisk.
Once all the syrup is poured, turn the heat on again to medium and keep stirring until it thickens, about 15 minutes.
Pour into serving bowls and top with pistachio and sesame seeds.
Serve warm or at room temperature.
To bloom saffron, first grind some, then sprinkle 1/8 – 1/4 tsp of it over a cube of ice and let it sit on the counter until the ice is fully melted.