Masghati is one of the delicious and traditional Iranian desserts that originates from the Lar city of Fars province. For this reason, it is also known as Masghati Shirazi. Today, Masghati, like desserts such as Halva, is mainly served with tea. You can also prepare Masghati for Ramadan. In this recipe, you can prepare it for 6 people. If you want to make more or fewer, multiply or divide the amount of ingredients. Stay with us with the recipe for the Masghati dessert.
How to Make Masghati?
- ⅓ cup oil
- 1 glass of rosewater
- 3 cups sugar
- 6 glasses cold water
- 1 cup flour starch
- Saffron as needed
- 1 tablespoon lemon juice (you can replace acid citric)
- Sliced pistachios and almonds as needed
Step One: Mixing water and starch
To prepare Masghati Shirazi, first, pour the starch in a bowl and add 2 cups of cold water. Then, wait for a while and set the bowl aside until the starch is completely dissolved in cold water. Now, strain the mixture through a sieve.
Step Two: Making the Syrup
Mix 4 cups of water with 3 cups of sugar in a saucepan and mix to dissolve the sugar in the water. Then, add lemon juice (or acid citric) to the ingredients and put them on heat to dissolve the sugar particles, be careful; we do not want our syrup to reach the boiling temperature.
Step Three: Pouring the mixed starch and water into the syrup
It is time to Pour the mixed starch and water into the syrup. From this step, stirring begins. You should constantly stir over a gentle heat so that the ingredients do not settle and the starch becomes thick and clear.
Step Four: Adding saffron and rosewater
After the starch thickens, it is time to add saffron. Add the brewed saffron and stir if you want to have a more colourful Masghati. After the starch is completely thickened, Add rose water and oil, and mix until the ingredients are entirely cohesive.
Step Five: Baking Masghati
Finally, when the Masghati is completely thickened, stir fry the sliced almonds and add them to the ingredients as needed. Pour the ingredients into non-stick bakeware and design it with sliced pistachios and almonds. Please put it in the refrigerator until it’s ready to serve.
How to Serve Masghati?
After your Persian sweet is ready, gently take it out of the bakeware. Cut it into any model you want and put it in the desired dish. If needed, design it with more almonds and pistachios.
8 Key points in preparing Masghati
- It throws water in the refrigerator if it is not consistent.
- When the Masghati is ready, pour it into pieces from the spoon.
- Powdered starch is not suitable for making Masqati.
- The stove heat for cooking should be medium. It should take 3 hours for your dessert to fully thicken.
- If the heat is high, the smell of starch will remain in Masghati.
- You can use butter instead of oil.
- Pre-soaking the starch eliminates the sour taste of it.
- You can keep it in the refrigerator for up to 3 months.
Do not forget to make this recipe and share it with us. If you also have any related questions about the Masghati recipe, please do not hesitate to ask.