Photograph of the finished Kachi

Middle East · Cháo bột mì rang mật thốt nốt gừng

Kachi

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Ghee Ghee 320 g
  • Photograph of Palm sugar Palm sugar 520 g
  • Photograph of Ginger Ginger 120 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Cashews Cashews 140 g
  • Photograph of Peach resin (peach gum) Peach resin (peach gum) 60 g
  • Photograph of Fresh milk Fresh milk 800 ml

Method

  1. 1 Fry peach resin in ghee until it puffs up, then remove and coarsely grind it.
  2. 2 Roast the flour in ghee for 18 minutes until it turns brown and fragrant.
  3. 3 Cook the palm sugar with ginger water and milk, then strain to remove any sediment.
  4. 4 This version is sweetened with palm sugar and more ginger, unlike the version with white sugar and saffron.
  5. 5 Pour hot honey water into the roasted flour on the stove and stir quickly until the mixture thickens.
  6. 6 Bring to a boil over low heat for 5 minutes, then mix in the crushed peach resin, cardamom, and cashews.

With an appliance

  • Microwave 24 min

    Replace step 2: mix flour with ghee in a wide bowl, microwave at 800 W for 7 minutes, stirring every 90 seconds until brown; instead of 18 minutes of roasting, the flour will be fragrant 11 minutes sooner and will not have burnt spots. The molasses from step 3 is still filtered separately and then poured hot into the appliance as in step 5.

Start cooking