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

There may be many ways to prepare مسقطی (masghati), but this starch-based version is the one that I know and love the best. It's a simple, quick, no-fuss, and yet decadent dessert. This traditional recipe is infused with aromatic rose water, saffron, crushed pistachios, almonds, and a hint of cardamom; a perfect treat for any occasion or simply to enjoy with a freshly 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 prefer.

I also made an adorable heart-shaped masghati for Valentine's Day! This tasty treat has an intoxicating blend of aromas and flavors, and it melts in your mouth and is wonderfully addictive. Every bite fills my heart with nostalgia and eshgh (love), the binding force 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 cups white sugar (adjust to taste)
-4 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

Method:

1. Heat a cup of water on medium-low heat. Add the sugar and stir until completely dissolved. Keep warm.
2. In a small bowl, dissolve the corn starch in 1 cup of cold water until smooth and lump-free.
3. In a medium, heavy-bottomed pan, combine the dissolved starch and 3 cups of water. Cook uncovered over medium-low heat for 10-15 minutes, stirring frequently.
4. Add the dissolved sugar and stir well.
5. Add the butter, almonds, saffron, cardamom, and 1/2 cup of pistachios (reserve the rest for garnish). Stir constantly with a wooden spoon for 5-7 minutes until smooth, well-blended, and thick. Reduce the heat to low and cook for another 10 minutes.
6. Add the rose water in the final 10 minutes of cooking.
7. Remove from heat and spread the mixture into a lightly buttered or oiled rectangular pan (at least 1 inch deep) that has been lightly buttered or oiled. Smooth the surface with a spatula or the back of a spoon. 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!