Masghati Recipe; Make this Delicious Persian Sweet in 5 Steps

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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 Masghati Reipe.

How to Make Masghati?

Ingredients

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

Directions

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 Shirazi 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.

Various Masghati Types

This candy came in a single variety in past. They used sugar and scratch to make the cake, and occasionally, if walnuts and almonds were on hand, they added some decoration.

The varieties and attributes of this dessert expanded over time as confectioners advanced. These days, companies and confectionaries that produce Masghati add numerous essences, such vanilla, rose, or diverse fruit tastes.

Additionally, they use assorted nuts into the dessert, including hazelnut, pistachio, walnut, and almond. Furthermore, it is now simpler to locate this delicacy out of Shiraz because to the development of the industries.

However, there are two primary varieties of Masghati based on the city in which they originated: Lari and Shirazi.

Vital Nutrition Information about Masghati

250 kcal are contained in 100 gr of Masghati. However, the calories might differ based on the kind and the components (such nuts).

It offers 5 grams of protein, around 36 grams of carbs, and 5.31 grams of fat. It also contains 2 mg of calcium, 3 mg of magnesium, 13 mg of phosphorus, and 9 mg of sodium, along with a trace quantity of vitamin B4.

Persian sweets aren’t particularly nutritious. Pastries are not meant for nourishment, but rather for eating and enjoyment all over the world!

Tips for Vegetarians

Vegetable sources are used to make pastries and desserts in traditional Persian cuisine. One of the desserts made entirely of vegetarian and vegan components is masaghati. It’s safe to use whether you’re a vegetarian or vegan. It is, in fact, among the greatest options for dessert on a vegan menu.

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 masghati recipe and share it with us. If you also have any related questions about the Masghati Shirazi recipe, please do not hesitate to ask.

FAQs in Masghati Recipe

How is Masghati made?

Cooking cornstarch, sugar, and water until the mixture hardens into a translucent gel is the process of making maschhati. For taste and texture, add chopped almonds, cardamom, and rose water.

What flavorings other than cardamom and rose water may I use?

For a different flavor profile, try experimenting with various floral waters like orange blossom water or saffron a little bit.

My Masghati is too thick or too runny; why is that?

The proportion of cornstarch to water determines the consistency. Cook it for a longer period of time if it’s too runny. Stir constantly and add a little water if it’s too thick.