Persian Cuisine Recipes: Kachee کاچی

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Kachee  کاچی
(Recipe Prepared by N. Shaida)

500 g (1 Ib) sugar
500 g (1 Ib) unsalted butter
500 ml (1 pint) water
250 g (8 oz) plain flour
60 ml (2 fl oz) rosewater
1 tablespoon liquid saffron


Bring water and sugar to the boil, and remove from heat when the sugar has dissolved. In a saucepan melt the butter and then stir in the flour to a smooth paste over a low heat. While stirring, slowly add the rosewater, syrup and liquid saffron. Continue stirring until the mixture is a thin smooth cream. If the mixture gets too thick, add a little warm water to it.  Serve warm.