Masghati recipe | Persian saffron and rosewater sweet, Ceremonial tasty sweet in just 4 steps

Masghati is fresh, fragrant, bright, and perfect Iranian sweet. Masghati from Lar, the authentic one and is one of the popular sweets and souvenirs of Lar City, which has gained many fans day by day inside and outside the country.

One of the most important things to do when traveling to Fars province is to buy authentic Lari Masghati. But if you want to prepare this original halva at home, you can be with the Cookery Magazine.

Ingredients for making Masghati

Starch	1 cup
Water	7 cups
Sugar	3 cups
Confectionary butter or solid oil	½ cup
Rose water	4 tablespoons
Slivered almond	As much as needed
Cardamoms	As much as needed
slivered pistachio	As much as needed
Ground cardamom	As much as needed
Brewed saffron	As much as needed

Recipe for making Masghati

The first step

The second step

Add sugar and butter (if desired, solid oil) to the starch you put on the heat and let it boil and thicken.

When your ingredients boil and reach the right consistency, add saffron for its fragrance, and give a beautiful color to the ingredients, and stir constantly so that it does not stick.

The third step

The fourth step

Finally, decorate it with sliced almonds or pistachios. Place Masghati in the refrigerator until it takes the desired shape, you can cut it to your desired shape after it cools down and eat it as a delicious dessert.

Golden tips for having the best Persian saffron and rosewater sweet

Types of Persian saffron and rosewater sweet

• Saffron masghati
• Saffron with milk masghati
• Saffron with corn starch masghati
• Saffron masghati with gelatin
• Nutty saffron masghati

Having a journey in the history of Persian Rose Water, Cardamom Pudding

The history of Masghati Halva (which reminds us of Persian Halva) goes back almost two centuries.

When Iranian businessmen, following their visits to the country of Oman and the city of Muscat (Masghat), got to know the masghati, which at that time was not in its current form and was very different from today’s Persian saffron and rosewater sweet.

They learned how to cook it and brought it with them to Bandarlange about two centuries ago, Bandarlange was part of Larestan city at that time.

Of course, talking about this nutritious dessert and the history of Muscat halwa is meaningless without Haj Mohammad Qanad, and the name of this souvenir is so closely tied to the life of this family that even after more than a century has passed since this art arrived in Iran and Larestan from Oman, his name shines more than before on the windows of hundreds of shops in the city.

The flames that Haj Mohammad ignited since 1301 in the old city of Lar and the northern side of the historical market of Qeysarieh by setting up a traditional halva baking workshop, with his trustworthiness and sense of responsibility for his children and family, are still burning.

He considers the most important factor in the difference between Larian masghati and Omanian masghati to be the way of cooking, the precision and skill of the cook, even the type of dishes used, and of course the quality of its ingredients.

Although Lar city in Fars province is the hub of masghati production in Iran, it is also produced and sold in cities such as Shiraz, Kerman, Kazeroon, Sirjan, Bushehr, Bandar Abbas, etc., but most of the fame of this sweet goes back to the city of Lar; And today we know this sweet as Lari masghati.

It should be noted that over the years, changes have been made in cooking Muscat Halwa.

Persian saffron and rosewater sweet has a jelly-like appearance; But it is a little harder than that and it is not made from fruit, but its ingredients are starch, cardamom, rose water and saffron.

Omanian halwa was named masghati after entering Iran and is now produced and served in different cities.

For a long time, this halva together with biscuits has been an integral part of the parties and celebrations of the people of this land, especially people served it at Yalda night.

Benefits of Halwa Muscatian

This food, with its compounds and high amounts of protein in this halwa, increases the body’s energy level and increases muscle endurance;

For this reason, Masghati traditional medicine experts consider this sweet to be suitable for people who have high physical activity and it is recommended for jobs that require sufficient physical energy, such as construction workers and athletes.

Heider Azmaei (حیدر عظمایی), researcher and scholar of traditional medicine, said about the most important properties of masghati: the high amount of protein in this halva causes general strengthening, increasing the energy level and muscularization of the body, therefore it is suitable for people who do hard physical activities, including workers and athletes, especially It will be very useful for bodybuilders.

He added: Consuming masghati improves the function of the nervous system and strengthens memory and prevents Alzheimer’s.

In traditional medicine, it is said that eating a small amount of muscat can help cure constipation.

Masghati halva contains vitamins A, B, C, E, carbohydrate, sodium, potassium, protein, calcium, iron, phosphorus, magnesium, zinc, folic acid, manganese, omega-3 fatty acid, tryptophan amino acid, selenium, copper, sucrose sugar, glucose and It is fructose.

Muscat properties and benefits for children

masghati is one of the best foods for children due to its high nutritional value and is also very good for children due to the presence of starch.

In children, there is a possibility of fungus, fungus grows easily in a dark and moist place; Considering that starch has high absorption, you can use it to solve this problem.

Starch powder with soothing and anti-inflammatory properties in traditional medicine is always used to improve inflammation.
Burns and scalding (caused by too many diapers) have been used in babies.

Properties of masghati in pregnancy

Eating masghati is useful during pregnancy due to its high nutritional value, but you should not overdo it, Because it has saffron and because of starch it can be harmful.

High consumption of sugar and sugary substances and starch during pregnancy leads to defects of the nervous system in the fetus.

Excessive consumption of sugary and starchy substances during the first trimester of pregnancy increases the risk of neural tube and spinal cord defects in their children.

Halwa Masghati packaging

Frequently Asked Questions about Persian saffron and rosewater sweet

Conclusion