A warm and comforting Persian pudding, made with wheat flour, saffron, rosewater, and butter, traditionally served for healing, strength, and postpartum recovery.
Kachi (کَچی) is a traditional Persian pudding known for its nourishing and healing properties. Historically, Kachi has been prepared for:
New mothers postpartum – It is believed to restore energy and strength.
People recovering from illness – Its simple yet rich ingredients provide warmth and nourishment.
Religious and cultural ceremonies – It is often made as Nazri (charity food) and shared with loved ones.
This pudding is flavored with saffron, rosewater, and cardamom, giving it a beautiful golden color and delicate fragrance. Kachi is sometimes garnished with slivered almonds, pistachios, and cinnamon, making it both nutritious and delicious.
Ingredients
For the Pudding Base:
½ cup wheat flour (or all-purpose flour)
¼ cup butter or ghee
½ cup sugar
2 cups water
¼ tsp ground saffron, dissolved in 2 tbsp hot water
1 tbsp rosewater
½ tsp cardamom powder
For Garnish (Optional):
2 tbsp slivered almonds
2 tbsp chopped pistachios
½ tsp ground cinnamon
Directions
Prepare the Flour Mixture:
In a large pan, melt butter or ghee over low heat. Add flour and stir continuously for 10-12 minutes, until the flour turns a golden color and becomes aromatic.
Make the Syrup:
In a separate saucepan, dissolve sugar in 2 cups of water over medium heat. Add saffron water, rosewater, and cardamom powder, stirring well. Simmer for 2-3 minutes, then remove from heat.
Combine & Cook:
Slowly pour the syrup into the flour mixture, stirring constantly to prevent lumps. Continue stirring over low heat for 5-7 minutes, until the pudding thickens to a smooth consistency.
Serve & Garnish:
Pour into serving bowls and sprinkle with cinnamon, slivered almonds, and pistachios. Serve warm and enjoy!
Recipe Note
Tips & Variations
For extra richness, replace some water with milk.
For added sweetness, drizzle with honey instead of sugar.
For a nutty flavor, lightly toast the almonds and pistachios before garnishing.
For a softer texture, reduce flour slightly and increase water.
