KACHI – persian HALVA Pudding
KACHI – persian HALVA Pudding


• 1 cup sugar
• 1 1/2 cup water
• 2 tbsp bloomed saffron (see notes)
• 1/4 cup rose water
• 3 tbsp all purpose flour (For GF option, use rice flour)
• 3 tbsp unsalted butter (or 3 tbsp vegetable oil)
• Pistachio and sesame seeds to garnish

1. Heat sugar and water in a small sauce pan over medium heat until it starts boiling. Then boil for about 3 minutes. The color doesn't have to change.
2. Add Saffron and rose water to the syrup. Set aside.
3. In another sauce pan over medium heat, stir flour constantly until light brown. Be very careful as flour burns fast.
4. Add butter and keep stirring for about a minute until it turns brown.
5. Turn the heat off; add the syrup slowly to the flour mixture, stirring continuously using a whisk.
6. Once all the syrup is poured, turn the heat on again to medium and keep stirring until it thickens, about 15 minutes.
7. Pour into serving bowls and top with pistachio and sesame seeds.
8. Serve warm or at room temperature.