Kachi

Ingredients

• 4¼ ozfloursifted, dry-toasted
• 5⅔ ozsugarfor the syrup
• 3⅓ cupswaterfor the syrup
• 2¾ ozbutteradded to the toasted flour
• 3⅓ tbsprose waterinto the syrup or towards the end of cooking
• 2 tbspsaffronground and steeped in hot water
• ½ tspcardamominto the syrup or the flour
• cinnamonfor dusting or added to the flour
• pistachiosslivered or ground, for garnish
• almondsslivered, for garnish
• dried rose petalsfor garnish (optional)
• ½ tspturmericsparingly, added with the butter (optional)
• gingera pinch added to the flour (optional)

Method

1. Make the saffron syrupWarm the water and sugar in a saucepan over gentle heat, stirring until the sugar has completely dissolved. Stir in the steeped saffron and the cardamom; if you would rather not add the rose water at the end, add it now. Keep the syrup warm.
2. Dry-toast the flourPut the sifted flour into a heavy-based pan and toast it without any fat over low heat, stirring constantly, for 10 to 20 minutes. It is ready when the raw smell of flour has gone and the colour has turned a pale cream to golden yellow; do not let it darken.
3. Work in butter and spicesAdd the butter to the flour and stir for 2 to 3 minutes, until the two come together smoothly. If you like, add a little cinnamon now, the cardamom if it is not already in the syrup, a sparing amount of turmeric, or a pinch of ground ginger.
4. Whisk in the syrupLower the heat or take the pan off the stove for a moment. Pour in the warm syrup a little at a time, whisking hard after each addition so that no lumps form.
5. Cook slowly until creamyReturn the pan to very low heat and cook the mixture for 10 to 30 minutes, stirring up from the bottom regularly, until it is creamy and only just pourable.
6. Finish with rose waterIf the rose water is not yet in the syrup, stir it in towards the end of the cooking time. Let the cream settle briefly, then stir it smooth once more.
7. Serve and garnishSpoon the kachi into bowls while warm and scatter over cinnamon, slivered or ground pistachios, slivered almonds and, if you like, dried rose petals.

Tips and variations

The syrup can be made with milk instead of water, and rock sugar (nabat), honey or grape syrup can stand in for the sugar. For a gluten-free version, use rice flour in place of wheat flour; the butter can be replaced in whole or in part with vegetable oil or ghee. For a deeper flavour, skip the dry toasting and brown the flour directly in the melted butter, or season with a little cumin, or with a four-seed mix of cumin, nigella, flaxseed and fennel together with ground nuts. Sesame seeds also make a good garnish in place of pistachios and almonds. Serve kachi fresh and warm, as the cream firms up as it cools.