Recipe For The Most Delicious Traditional Iranian Dessert: Sweet Milk Ka'chi With a Unique Aroma and Flavor, Made The Way Grandmothers Used To Prepare it.

Desserts are a staple at parties and one of the main highlights of restaurant menus. Desserts are typically served after a meal because their sweetness helps in better digestion. Ka'chi is one of Iran's traditional and very old desserts, always favored by many. Traditionally, Ka'chi is made for women who have recently given birth, as it is very warm, nutritious, and rich in essential nutrients. However, Ka'chi is always a beloved dessert for everyone. Ka'chi with milk is a version where milk is used instead of water to make the syrup, resulting in a much softer and delicate texture. If you'd like to make this delicious Ka'chi with an easy method at home, continue reading to follow the recipe.

Method of Preparation: To make this delicious Ka'chi, first, mix milk, rock candy, and cardamom powder together, and heat them over a stovetop until the candy dissolves and the milk becomes warm. Once the candy dissolves, turn off the heat. Strain the mixture and set it aside to cool completely. In the next step, add wheat flour to a suitable pot and place it on medium heat, stirring continuously. Toast the flour on low heat for about 5 minutes to remove the raw smell. Then, add the butter and stir until the butter blends with the flour. Continue to toast for a few more minutes. Gradually add the cooled milk and rock candy mixture to the flour while stirring to prevent the flour from clumping. Stir the mixture for about 10 minutes, then add saffron tea and rosewater. Keep stirring on low heat for 20 minutes until the Ka'chi thickens. Finally, pour the Ka'chi into a serving dish and decorate with pistachio powder. Enjoy!

Important Notes:

• You can use Kermanshahi oil or animal fat for making Ka'chi if desired. Additionally, you can add cumin powder to enhance its nutritional value.

• Adding a mixture of dried fruits (four nuts) to the Ka'chi is optional. However, if you're making it for a woman who has recently given birth, it's highly recommended to use the dried fruit mix.

• Rosewater is the aromatic extract from the Damask rose, and the best quality rosewater is produced in the cities of Kashan and Meymand in Fars. Today, we see various types of rosewater in bottles with different brands in stores, but many are not pure and lack the authentic fragrance. Pure rosewater has the fragrance of fresh roses and no sour smell. It is also clear, bright, and free of sediment. Pure rosewater has a heavy, slightly bitter taste, so be mindful when purchasing.

• Always use thick saffron tea for the best results. The more you dilute the saffron with water, the lighter the color becomes, so it’s important to prepare it carefully. To make saffron tea, grind the saffron completely without adding sugar or sweeteners. Add 2 tablespoons of hot water and 2 ice cubes for every teaspoon of saffron. The ice cubes shock the saffron and help release more color. Store saffron in an airtight container in the freezer and let it return to room temperature before using it again. Always make sure the saffron you use is pure, and to test its authenticity, press it between your fingers. If it releases oil, it is pure. Fake saffron is usually shiny.