Masghati is a soft, jelly-like Persian sweet made with starch, saffron, rosewater, and nuts, creating a delicate, chewy yet smooth texture. Originating from southern Iran, particularly Shiraz and Bandar Abbas, this fragrant treat is rich, lightly sweetened, and melt-in-your-mouth delicious. It is often served during Nowruz (Persian New Year), religious celebrations, and special gatherings.
Originally, Masghati was served as a luxurious delicacy in royal Persian courts, made with high-quality saffron, fragrant rosewater, and sometimes thickened with rice starch. Over time, the recipe evolved to include cornstarch, making it more accessible while maintaining its signature silky texture and floral aroma.
Today, Masghati is commonly prepared during Nowruz (Persian New Year), weddings, and religious gatherings, served alongside Persian tea (chai) and other sweets like Ranginak (date-stuffed dessert) or Sohan Asali (honey saffron brittle). It is also a popular souvenir from Shiraz, packaged in beautiful boxes and gifted to loved ones.
Ingredients
For the Base:
1 cup cornstarch
3 cups water
1 cup sugar
¼ cup rosewater
¼ tsp ground saffron (dissolved in 2 tbsp hot water)
½ tsp cardamom powder
2 tbsp butter or ghee
For Garnish:
¼ cup chopped pistachios
¼ cup slivered almonds
1 tbsp dried rose petals (optional)
Directions
Prepare the Starch Mixture:
In a medium saucepan, whisk together cornstarch and water until fully dissolved and smooth. Place over medium heat, stirring continuously until the mixture begins to thicken (about 5-7 minutes).
Add the Flavorings:
Once the mixture thickens, add sugar, saffron water, rosewater, and cardamom powder. Continue stirring for 10-15 minutes, until the pudding becomes glossy and thick.
Enrich & Set:
Stir in butter or ghee for extra richness and smoothness. Pour the Masghati mixture into a lightly greased dish or small serving molds. Smooth the surface and garnish with chopped pistachios, almonds, and rose petals. Let it cool at room temperature for 1 hour, then refrigerate for 2-3 hours until fully set.
Serve:
Once set, cut into small squares or diamond shapes. Serve chilled or at room temperature as a light Persian dessert or afternoon treat.
