Kachi

What to get ready

• Flour 1.1 lb
• Ghee 11.3 oz
• Palm sugar 1.1 lb
• Ginger 4.2 oz
• Cardamom 0.7 oz
• Cashews 4.9 oz
• Peach resin (peach gum) 2.1 oz
• Fresh milk 3 ⅓ cups

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.