Masghati is a traditional Iranian sweet whose recipe belongs to the cities of the central and southern regions of Iran. Starch, sugar, rose water, cardamom, oil, and saffron are the ingredients used in the recipe. Masghati has a jelly-like texture, and after preparation, it is usually cut into small cubes and topped with slivered almonds and pistachios. The aroma of rose water and cardamom along with the beautiful color of saffron make this sweet irresistibly worthwhile.
About This Recipe
A delicious Middle Eastern starch-based sweet that comes together using just 6 simple ingredients. Yes, it needs a little effort and patience, but it’s all worthwhile when you treat your guests to a sweet and melt-in-your-mouth dessert. This dessert is made from starch, water, rose water, cardamom, butter, and saffron. Of course, there are other types of Masghati, such as Masghati with milk and Masghati with various fruit flavors, which have their own recipes.
What You Will Need to Make This Recipe
- Starch: The base of this confectionery is starch and sugar. It gives a jelly-like and firm texture to this sweet.
- Rose Water: Rosewater has been used as a flavoring for centuries in Middle Eastern cuisines. In this recipe, rose water gives a mild floral aroma and taste to the dessert.
- Saffron: Saffron gives a nice color and aroma to Masghati.
- Butter: Adding butter to the mixture prevents the Masghati surface from cracking after cooling.
- Cardamom: Cardamom gives out a sweet and spicy flavor to the dessert.
Instructions
- First, dissolve the starch in 2 glasses of cold water.
- Then put the sugar with 2 glasses of water on the heat to boil a little.
- Strain the dissolved starch and add to the water and sugar overheat.
- The heat should be quite gentle and stir the ingredients in the pan every few minutes so that it does not settle.
- Cooking Masghati is time-consuming and requires a lot of patience (about 1.5 to 2 hours). Then stir until it thickens like porridge.
- When you are close to the end of cooking and hardening the Masghati, add the butter and rose water and let the Masghati boil for another 20 minutes and harden well, so that it separates easily from the pot.
- Then, before the Masghati cools, lightly grease the inside of a dish and pour Masghati into it.
- When cooled, cut Masghati into different shapes such as diamonds or rectangles, or serve in individual bowls with yummy toppings.
Tips For Making Masghati Recipe
- Add some cardamom to the ingredients if desired.
- When cooled, cut Masghati into different shapes such as diamonds or rectangles, or serve in individual bowls with yummy toppings.
- Pour the starch into the pot and add water to it and let it rest until soft.
- After softening, stir the starch and pass it through a strainer until it is completely smooth and even.
- Preparing Masghati is very time-consuming, it may even take up to 3 hours.
- Be sure the heat is very gentle, otherwise, the result will not be desirable.
Did you like the Masghati recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
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Ingredients
- 150 gr starch
- 1/2 cup rosewater
- 4 cups cold water
- 125 gr butter
- Chopped pistachios and almonds as needed
- Bloomed saffron as needed
- Cardamom powder
Instructions
Step 1
First, dissolve the starch in 2 glasses of water.
Step 2
Then put the sugar with 2 glasses of water on the heat to boil a little.
Step 3
Strain the dissolved starch and add to the water and sugar overheat.
Step 4
The heat should be quite gentle and stir the ingredients in the pan every few minutes so that it does not settle.
Step 5
Cooking Masghati is time-consuming and requires a lot of patience (about 1.5 to 2 hours). Then stir until it thickens like porridge.
Step 6
When you are close to the end of cooking and hardening the Masghati, add the butter and rose water and let the Masghati boil for another 20 minutes and harden well, so that it separates easily from the pot.
Step 7
Then, before the Masghati cools, lightly grease the inside of a dish and pour Masghati into it.
Step 8
When cooled, cut Masghati into different shapes such as diamonds or rectangles, or serve in individual bowls with yummy toppings.
