Sugar-Free Kachi: A Traditional Iranian Dessert with a Delightful Aroma and a Warm, Pleasant Flavor

Kachi Spices: The Secret to an Unparalleled Aroma and Flavor

The Importance of Spices:
The primary aroma of Kachi comes from its spices. Various spices are used in preparing Kachi, each contributing its own unique taste and fragrance.

Ready-Made Kachi Spices:
You can purchase pre-mixed Kachi spices from herbal shops.

Regional Variations:
The composition of Kachi spices varies from one province to another.

Essential and Professional Spice Blend:

• Ground green cumin: 1 teaspoon

• Ground black cumin: 1 teaspoon

• Ground coriander seeds: 1 teaspoon

• Ground cinnamon: ½ teaspoon

• Ground fennel: ½ teaspoon

• Ground ginger: ⅓ teaspoon

• Ground cardamom: ½ teaspoon

• Ground star anise: ⅓ teaspoon

• Ground cloves: ⅓ teaspoon

• Ground nutmeg: ⅓ teaspoon

Note: Always use freshly ground and aromatic spices.

Types of Flour and Toasting Methods

• Rice Flour: Often used for quicker Kachi preparation, requiring 5–10 minutes of toasting.

• Whole Wheat or Sangak Flour: Requires 20–30 minutes of toasting.

Tips for Toasting Flour:

• Use low heat to prevent burning.

• Sift the flour before toasting to avoid lumps in the final dish.

  

Kachi Consistency

The thickness of Kachi depends on personal preference. Some prefer it thin, while others like it thick.

Sweetening Kachi Without Sugar

You can sweeten Kachi naturally using:

1. Honey: Adds sweetness and therapeutic benefits.

2. Date Syrup: A nutritious, natural sweetener.

3. Raisins: Imparts a sweet and pleasant flavor.

4. Dried Fruit: Use chopped dried figs, raisins, or prunes for natural sweetness.

   

Recipe for Sugar-Free Kachi

Ingredients

• Flour: 1 cup (rice, whole wheat, or sangak flour)

• Oil: 2 tablespoons (olive oil, butter, or ghee)

• Water: 5 cups

• Kachi spices: As per the recipe above (or use pre-made spices)

• Sweetener: To taste (honey, date syrup, raisins, or dried fruit)

• Brewed saffron: To taste (for color and aroma)

• Rosewater: 1 tablespoon (optional, for fragrance)

Preparation Steps

1. Toast the Flour:

   • In a suitable pot, toast the flour over low heat until the raw smell is gone and it turns slightly golden. Take care not to burn it.

2. Add Oil and Spices:

   • Stir in the oil and continue to toast the flour. Add the Kachi spices and mix well until the spices release their aroma.

3. Add Water:

   • Gradually pour in boiling water, stirring continuously to prevent lumps from forming.

4. Cook the Kachi:

   • Allow the mixture to simmer over low heat for 15–20 minutes until it thickens.

5. Add Sweetener:

   • Stir in your chosen sweetener and mix thoroughly.

6. Add Saffron and Rosewater:

   • Finally, add brewed saffron and rosewater, stirring again.

7. Serve:

   • Pour the Kachi into a serving dish and serve warm.

mportant Tips

• Overheating can burn the Kachi.

• For added flavor, include a touch of rosewater.

• Always serve Kachi warm.

By following these steps and tips, you can prepare a healthy and delicious sugar-free Kachi and enjoy its exceptional taste.