Hello there my lovely readers!! Welcome to my first blog of the year. I know I’m a little late but I’ve come up with something quite special which I know you will absolutely lurrrve….you know what they say; good things take time 😉

I decided to go with a sweet dish for my first post of 2019 and guess what inspired me….Valentine’s Day! yep that’s right. I’m not much of a fan so I’m just taking inspiration. Whether you’re in a relationship or not I have the most amazing recipe for you to try. It’s actually a pudding but I’ve put a modern twist on it that takes it to the next level.

This is one of my all time favourite puddings, it’s usually served in the winter time because it feels so hearty and is full of spices which makes it feel warm and a little like comfort food. Also, it’s so good for digestion and gut health not to mention it’s totally vegan #winning!!

This recipe uses a spice mixture to make the master mix that you can use anytime. The only other thing you will need is a mortar and pestle. The rest is straight forward.


Master spice mix:

  • 3 tbsp of Cloves
  • 2 tbsp Nutmeg
  • 4 tbsp Cumin
  • 4 tbsp Aniseed
  • 4 tbsp Cinnamon
  • 4 tbsp Coriander seed
  • 1 tbsp Saffron threads
  • 4 tbsp Turmeric
  • 4 tbsp Cardamom
  • 4 tbsp Oregano

As mentioned, the above is your master mix. You will need to either find these ingredients in powder/ground form or use a mortar and pestle to make the mixture. Once the mixture is made it will last you FOREVER!! no seriously it will last a very long time as you will need to use a small amount for the Kachi. With this you are half way there, the remainder is on the stove top.

In a medium pot on low heat warm up 1/4 of oil, then to it add 1 cup of flour and mix until the flour is cooked aka changes in colour and aroma. In a separate bowl mix 2 tbsp of the Kachi spice mix into 5 tbsp of water then add it to the cooked flour mixture. Using the back of a spatula (and some force) incorporate the spice mixture into the flour mixture until a homogenous paste like substance forms. Then boil the kettle and add 5 cups of boiling water, 1 cup at a time. Using a whisk, keep mixing until the texture changes and feels like a thick soup. Add 3/4 cup of caster sugar, stir with the whisk and add more if you prefer a sweeter pudding but I don’t like my Kachi super sweet so I only add enough to taste the sweetness.

To this add 2 tbsp of steeped Saffron and finally 2 tbsp of Persian rose water. let it cool and serve, it’s really that simple. Your whole kitchen will smell amazing so that’s an added bonus.

Traditionally Kachi is served as a cold pudding but is better when it’s warm…I think anyway

Ok so now your wondering what all the fuss is about…well just to make it more fancy and special I decided to transform this pudding into a bonafide dessert. How you ask? I did a lot of thinking and finally decided to go fine dining and turn it into a dome 🙂

Yep, that’s right. I even bought a dome mould and everything. It totally paid off to as it looks divine if I say so myself.

How good does this look?! Seriously!! #Kachidome

Sorry, didn’t mean to toot my own horn but I really wasn’t expecting it to look this awesome 🙂

Anyhoo, with the dome the only extra bit you will need to do is add 5 tsp of gelatin powder to some hot water and mix it through your Kachi once it’s finished. Then pour it immediately into the dome moulds. Then stick it in the fridge for a couple of hours to set. For vegans, perhaps use agar agar as the substitute if you want to go fancy otherwise the traditional pudding way of serving is also good.

Anyway, that’s it for me. Hope you enjoyed my very first post for 2019. Stay tuned for my next post which will come out in time for Persian New Year!!

Till next time Xx