Masghati - Persian Rose Water, Cardamom Pudding with Almonds and Pistachios

There may be a few different ways of preparing مسقطی masghati but this starch based recipe is the only one that I'm familiar with and love! This is a simple, quick, no fuss and yet decadent dessert recipe! This traditional recipe is infused with aromatic rose water, saffron, crushed pistachios, almonds and cardamom; a perfect treat for any occasion or to just enjoy with a fresh brewed cup of afternoon tea. Traditionally, masghati is cut into diamond shapes, garnished with pistachios and almonds and served with tea. You may also serve it in small bowls if you like.

I also made an adorable heart shaped masghati for Valentine's Day! This tasty sweet has an intoxicating combination of aromas and flavors and it just melts in your mouth and is quite addictive! It also fills my heart with feelings of nostalgia and eshgh (love), the binding source of the universe!

Masghati - Persian Rose Water, Cardamom Pudding with Almonds and Pistachios

Ingredients:
Makes about 30 diamond-shaped masghati

1 cup corn starch or wheat starch (I used corn starch)
1 1/2 cup white sugar (adjust to your personal taste)
4-6 tablespoons butter
1 cup slivered or coarsely chopped blanched almonds
1 cup slivered or coarsely chopped pistachios
1/3 cup rose water (adjust to your personal taste)1/2 teaspoon ground cardamom
A pinch of crushed saffron dissolved in 2 tablespoons of hot water
Water

Method:

1. Heat a cup of water on medium to low heat, add sugar, stir until sugar is dissolved. Keep warm.
2. In a small bowl dissolve the corn starch in a cup of cold water till there are no more lumps.
3. In a medium heavy pan add the dissolved starch and 3 cups of water on medium to low heat and cook uncovered for 10-15 minutes, stirring frequently.
4. Then, add the dissolved sugar and stir well.
5. Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes.
6. Add the rose water in the last 10 minutes of cooking.
7. Remove from heat and spread into a rectangular flat pan that has been lightly buttered or oiled. Your pan needs to be at least one inch deep. Smooth the surface with a spatula or the back of a spoon and then let it cool for a couple of hours.
8. Cut masghati into diamond shapes, place on a serving platter and garnish with pistachios and almonds. 

 I wish you all a very happy Valentine's Day filled with love and happiness!

Peace and blessings!
Enjoy!