Kara

Kara, also called Shiro in the source, is a warm whole-wheat dessert made by browning flour in ghee, then whisking in sweetened water and hot milk.

Three pots move in parallel: one for the sugar syrup, one for the flour and ghee, and one for the milk. Bringing the components together while hot keeps the mixture smooth.

The base version is deliberately plain, but the source provides optional saffron, nutmeg, cardamom, nuts, pistachios, and poppy seeds for a more aromatic finish.

Ingredients

• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup ghee or butter
• 1 cup whole wheat flour
• 1 cup whole milk
• Variation 1: 3/4 cup gur in place of brown sugar
• Variation 2: 1/4 teaspoon broken saffron strands, 1/4 teaspoon nutmeg, and 1/2 teaspoon ground cardamom
• Variation 3: 1 tablespoon slivered almonds, 1 tablespoon crushed pistachios, and 1 teaspoon white poppy seeds, for garnish

Method

Bring the water and brown sugar to a boil in one pot, then reduce the heat to medium. In a second pot over medium heat, melt the ghee, add the flour, and stir constantly until golden brown. In a third pot, heat the milk until it just begins to boil, then remove it from the heat. Whisk the hot sugar-water mixture into the browned flour and ghee until smooth and thick. Add the hot milk, reduce the heat to low, and cook for about 20 minutes, stirring often. Use any of the source variations if desired. Makes 4–6 servings.