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Kachi is an Iranian dessert or pudding made with a combination of warm spices, saffron, and rose water.
It is straightforward to make this dessert; you can cook it by increasing or decreasing its seasonings to different flavours and enjoy eating it.
Stay with us in the rest of this article from the Cookery Magazine so that we can answer the question together, what is Persian halva pudding, and what are the types of Persian halva pudding?
Persian halva pudding is one of the most delicious and hearty Iranian desserts, which is said to originate from Kerman; like Kale Joosh, Faloodeh, Kolompeh, Boz Ghormeh, and Halim Bademjan that are originally belong to kerman.
This delicious dessert has a delicate texture and a simple recipe.
It was usually prepared by loving grandmothers in the past for women who had just given birth, sick people and people with physical weakness and children to help them regain their strength.
In the not-so-distant past, people believed that Persian halva pudding, if prepared with animal oil, a lot of saffron, and various nuts, could cure any disease.
Now that we have answered the question of what Persian halva pudding is, it is time to get acquainted with the types of Persian halva pudding.
Persian halva pudding is a dessert cooked everywhere in Iran on the festive table and on occasions such as Ramadan, with only changes depending on the taste.
The Nazri tables that concluded Persian halva pudding are: Hazrat Abulfazl’s table/Hazrat Ruqayya’s table, and Bibi Noor’s table, which is known as Bibi Hoor in Isfahan.
Nazri tables are ceremonies performed to appeal to the imams and those close to God.
Requesting and begging in front of a personality like Hazrat Abbas (Bab al-Hawaij) and reciting his plight can strengthen our beliefs.
Hazrat Abulfazl’s table is one of these ways of appeal, which is very praiseworthy if it does not deviate from the point of view of luxury and extremism.
Among them, the Persian halva pudding of Kerman, the Persian halva pudding of Khorasan, the Persian halva pudding of West Azerbaijan and East Azerbaijan, and the Persian halva pudding of Sistan (Zabul) are very famous.
Apart from the regional classification of Persian halva pudding, it can also be classified according to its use and the situation in which it is to be consumed. Among different types of Persian halva pudding, these are more beneficial: kachi for puerpera, Kachi for periods, Kachi for colds, etc.
But it is good to point out here that sometimes the types of this dessert are classified and given different names because of the ingredients inside.
For example, we can mention saffron Persian halva pudding, wheat flour kachi, rice flour kachi, milk kachi, turmeric Persian halva pudding and four nuts kachi which this last one consist of the nuts like Walnuts, Hazelnut, Pistachios and Almonds.
This delicious dessert sometimes has different names. In Tabriz, it is called “Quymaq or Kuymak,” and in Urmia, it is called “Doshab” (because they add some fresh grape juice to sweeten it).
And in Kerman, almonds, pistachios, walnuts and hazelnuts are usually added to it to increase its nutritional value.
Quymaq, the famous Persian halva pudding of Tabrizi and Turkish-speaking cities
In some cities of Iran that speak Turkish, especially Tabriz and Urmia, they call Kachi, Qaymaq or Qawimaq (قیماق یا قویماق).
Tabrizi kachi or Quymaq spice includes ginger, cinnamon, turmeric and cumin, which are poured in equal amounts in this dessert.
Azerbaijani people usually cook Persian halva pudding for the bride and groom the day after the wedding and give them as breakfast.
But like all cities in Iran, Persian halva pudding is the main food of puerpera women.
Cloves can be mentioned among the different spices of Persian halva pudding, used less in other cities of Iran.
Of course, Qimaq is the title that the people of Rasht, Kermanshah and Borujerd also give to Persian halva pudding.
However, this title is given to kachi in other cities, and in some cities, instead of water, milk is used for cooking kachi, which is called Quymaq shir (shir= Milk) or Milk Persian halva pudding.
But apart from all the types of kachi that we mentioned, kachi is made in different ways and with different ingredients in different cities, and sometimes it is called by different names, as we have seen.
For example, a type of Persian halva pudding is produced in Shiraz called camomile kachi (کاچی بابونه), which has its own composition, or southern Persian halva pudding, which is made with flour, and in cooking, the flour is first roasted and then the oil is added to it, just like halva, and this is what makes South’s Persian halva puddings have a dark colour.
It is going to be said that we have Afghan halva pudding, a dessert from Afghanistan
Kachi is one of those easy desserts that are also cooked in countries around Iran; for example, Afghani kachi is one of the types of kachi cooked with the same approach as a strengthening dessert.
Ingredients for making Kachi
|Rice flour or wheat flour||8 tablespoons|
|White sugar||6 tablespoons|
|Oil or butter||2 tablespoons|
|Rose water||1 tablespoon|
|Cardamom powder||1 tablespoon|
|Brewed saffron||1 tablespoon|
You can also try kachi with milk and use milk instead of water. This recipe’s materials are similar to those for preparing porridge with starch (Ferni), but kachi and Ferni will have different properties.
Recipe for making Persian halva pudding
First, we sift the flour twice, then pour the sifted flour into a suitable pot and roast it on low heat until the raw smell of the flour is removed. Next, we add oil or butter to the flour along with turmeric.
Now we have to fry the flour mixture a little until it turns golden; you don’t need to fry the flour too much so that it changes colour completely.
Next, we mix water with sugar, cardamom powder and brewed saffron in another container until they become uniform.
At this stage, we add the mixture of water and other ingredients to the pot containing the flour and stir continuously until it thickens.
Now we have to close the pot lid and leave the kachi on very low heat for about 30 minutes until it is ready.
The fourth step
Stirring the kachi every few minutes is better so it does not stick.
In the last 10 minutes of cooking kachi, we add rose water to the pot; after the kachi reaches the desired consistency, we remove it and set it aside.
The fifth step
For the consistency of kachi, you should note that kachi hardens when it cools down.
Finally, put the kachi in the desired dish and decorate it with cinnamon, pistachio powder or anything else according to your taste.
In the end, it can be concluded that whenever you have an Iranian or Asian guest, one of the original dishes on your colorful tables could be this Iranian food.
And finally, I would like to thank those who took the time to read this article. Among the delicious foods of different societies, Iranian food is gaining more and more fans daily.
Tips for preparing Persian halva pudding
- In preparing kachi, sugar can be replaced with honey, grape juice or saffron rock candy.
- You can crush candy canes to make this delicious dessert or dissolve them in boiling water.
- Using grape juice instead of sugar and candies is like sugar or honey.
- The steps of the kachi recipe can be done in different orders. For example, you can prepare the syrup first and then start frying the flour; Or you can prepare both simultaneously and add the hot syrup to the flour later.
- Generally, kachi is cooked with rice or wheat flour. If you like kachi with both wheat flour and rice, just mix 1/2 cup of rice flour with 1/2 cup of wheat flour and sift both.
- Butter can also be replaced with solid or animal oil in kachi.
Frequently Asked Question
What are the spices that are added to Kachi?
Kachi spices include cinnamon, fennel, cumin, black pepper, ginger powder, cardamom powder, coriander powder and turmeric. You can add spices to kachi according to your taste.
One of the interesting points of this dessert is that there is no particular recipe for adding spices; you can add all of them while frying the flour. It is usually said that pouring about a quarter of a teaspoon or less of each is enough.
What color should the Persian halva pudding be?
Note that the colour of your kachi depends on how much flour you have mixed.
Depending on the colour you want your Persian halva pudding to have, you can also manage the time frying the flour.
The Persian halva pudding should be neither too dilute nor too concentrated.
How is Persian halva pudding served?
It is better to serve it hot and usually in bowl.