SAEDNEWS: Masghati is a traditional Iranian dessert that, in addition to its excellent taste and aroma, has very high nutritional value. Therefore, it can be enjoyed as a complete and satisfying snack.
According to Saednews, Masghati is a traditional Iranian dessert or sweet that varies slightly across different regions of the country. However, its basic preparation method remains the same everywhere. This dessert is made from ingredients such as milk, saffron, cornstarch, rose water, and cardamom powder.
It is interesting to know that this popular sweet originates from Shiraz province, particularly the city of Larestan (Lar). Preparing Masghati takes about 30 minutes, and you only need stove heat and a refrigerator to make it.
In this article, you will learn how to prepare saffron milk Masghati along with important professional tips for making a high-quality version of this traditional dessert.
Milk: 1 cup
Cornstarch: ½ cup
Rose water: ½ cup
Sugar: ½ cup
Saffron: 1 tablespoon
Cardamom powder: ½ teaspoon
Butter: 50 grams
Water: 1 cup
Sliced almonds: ¼ cup
Pistachios: as needed
Pour the milk into a suitable pot and place it over heat. Add sugar and cornstarch and start stirring continuously.
To prevent the cornstarch from forming lumps, dissolve it first in a little cold water and then add it to the milk. If you skip this step, stir quickly and constantly while adding it to avoid clumping.
Stir the mixture over heat for about 20–30 minutes until it thickens properly.
Once it starts to boil and thicken, add 50 grams of melted butter. If butter is not available, vegetable oil can be used instead. Mix well until fully combined.
Add cardamom powder and mix well to release its aroma. Then add rose water and sliced almonds and stir again.
To create a two-layer Masghati, divide the mixture into two equal parts.
Add brewed saffron to one portion and mix well until it becomes evenly colored. Using high-quality saffron is essential for the best flavor and color.
Lightly grease a mold or container with a few drops of oil. Pour the plain mixture into the container and smooth it out.
Then pour the saffron-colored mixture on top while still hot, spreading it evenly so the layers stick together.
For decoration, you may use dried rose petals, walnuts, almonds, or chopped pistachios.
Place the dessert in the refrigerator for about 4 hours until it fully sets. Then remove and cut into desired shapes.
Protein: 3.55 g
Calories: 267.5 kcal
Carbohydrates: 43.12 g
Fat: 9.13 g
Saturated Fat: 5.74 g
Fiber: 0.18 g
Sodium: 46.4 mg
Sugar: 24.86 g
Fresh milk, premium saffron, and quality rose water and cardamom are essential for aroma and taste.
Grind saffron with a bit of sugar, then steep it in hot water before adding it to the mixture.
A few drops of lemon juice can prevent sugar crystallization and improve texture and clarity.
Too much starch makes the dessert too firm, while too little makes it runny. About half a cup per cup of liquid is ideal.
Continuous stirring prevents sticking and ensures a smooth texture.
Masghati with milk and saffron is one of the most popular traditional Iranian desserts. It is easy to prepare and made with simple ingredients such as milk, saffron, rose water, cornstarch, almonds, cardamom, and butter. Using high-quality ingredients is the key to achieving a delicious, aromatic, and professional result.
