Masghati | Persian Saffron Sweet Recipe
A pudding version of Masghati Shirazi with orange blossom water and saffron
Ingredients
- 1/2 cup Starch or 2 tbsp corn starch
- 2 cup water
- 1/2 cup Orange blossom water substitute with rosewater if desired
- 1/2 cup sugar go up to a full cup if you like it sweeter
- 1 tsp bloomed saffron
- 50 gr butter
- 1/2 tsp cardamom
- 1/4 cup slivered almond
For the Garnish
- pistachios finely chopped
- rose petals
Instructions
- In a small bowl dissolve the starch in a cup of cold water until there are no more lumps.
- In a medium size saucepan add the dissolved starch, sugar, and 1 more cup of water on medium-to-low heat and cook uncovered for 10-15 minutes, stirring frequently.
- Reduce the heat to low, add butter, almonds, saffron and cardamom.Stirring constantly for about 10 minutes, or until the mixture is smooth, well blended and thickens. Reduce the heat to low and cook for another 10 minutes.
- Add orange blossom water in the last 10 minutes of cooking.
- Remove from the heat and pure in to an individual serving bowl and let it set at room temperature before cooling it in the fridge for an hour.
- To serving garnish with pistachios and dried rose petals.
Notes
You can use rosewater instead of orange blossom water for a more traditional taste.
You can also substitute 1 cup of water with milk. Milk pudding can be made with or without saffron.
The other substitution can be fresh juice such as orange or cherry. Replace 1 cup of water with the desired juice. Keep in mind that if you are using juice, you should eliminate Saffron.