Masghati (مسقطی) is one of prevalent Persian sweets which is made in Fars province. It is made with sugar and scratch and decorated with different nuts. Fars province is one of Iran’s southern regions that has a rich culture and history. Although all over the Fars province they make and use Masghati it is more prevalent in two cities of this province, Shiraz and Lar. in the county of Lar, they make it with more sugar and scratch that is why Masghatie Lari (the one which has been made in Lar) is sweeter and softer than the one made in Shiraz.
Koloocheh and Masghati are the traditional sweets that Shirazian people serve in Norouz and their parties. You can find this sweet as the souvenir in confectioneries, gift shops, and some supermarkets. It is also possible to serve this sweet as dessert along with a cup of Persian tea. This type of od dessert is available in the classic restaurants of Shiraz and other cities of Fars. It is hard to find this sweet, out of Fars and in other cities.
Different types of Masghati:
In the past. There was only one type of this sweet. They made a cake with scratch and sugar and some times decorated it with some walnuts and almonds if it was available. As time passed and the confectionaries developed, they increased the types and qualities of this sweet. Nowadays confectionaries nad factories that make Masghati add different essences, such as rose, vanilla, or various fruit flavors. Moreover, they add mixed nuts such as almond, walnut, pistachio, and hazelnut to the sweet. Additionally, as the factories have developed, it is easier to find this sweet out of Shiraz. Nevertheless, there are two main types of Masghati according to the city that has been originated in it; Lari and Shirazi.
Important Nutrition Facts of Masghati:
100 gr of Masghati has 196 kcal. However, depending on the type and the ingredients such as nuts the calorie can vary. It has 5.31 gr fat, about 36 gr carbohydrates, and 5 gr protein. Moreover, it has 2 mg calcium, a little amount of vitamin B4, 3 mg magnesium, 13 mg phosphor, and 9 mg sodium. Commonly Persian sweets do not have rich nutrition. All over the world pastries are made to eat and have pleasure not for nutrition!
Commonly Persian cuisine’s pastries and cakes are made with vegetable source ingredients. Masghati is one of those pastries that have wholly vegetarian and vegan ingredients. You can use it confidently as a vegan or vegetarian. Indeed, it is one of the best choices to serve as dessert on a vegan menu.
Serving style of Masghati:
In the Fars province, and in Shiraz where Masghati belongs to it. They serve this sweet along with Koloocheh in Nourouz and other special events. It can be served in both official and casual gatherings. Commonly a cup of Persian tea is the best companion for Persian pastries and sweets. It is an excellent choice for a starter when you are hosting a Persian party. It can also be served as dessert after the main course. Depending on your taste you can serve it with Coffee, too. In the evening gatherings, usually, a dish of fruits accompany Masghati and tea in the catering.
What are the ingredients of Masghati?
To cook Masghati, you need to prepare scratch. This sweet does not need flour. Instead, you are going to use scratch. Other primary ingredients that create Masghati’s unique taste are rosewater and cardamom ground. These ingredients are the reason that many people think of Masghati as a type of Persian Halva. Another ingredient that you need is saffron. Moreover, you will require water and some nuts such as almond and walnut. Finally, you need to prepare some butter or vegetable oil.
How to cook Masghati?
To cook Masghati, first, mix water and scratch and batter them until the scratch completely solves in the water. Then put that mixture on the heat and add sugar to them. Then add the butter or oil. After some time that the mixture starts to make a thicker texture, add brewed saffron. If you have made Fereni before, the texture should be like the Fereni. Finally, add rose water and cardamom ground and cook it for 3 more minutes then turn off the heat. Pour the mixture into a dish and wait until it cools down, then cut it into squares and serve it.
This recipe is adequate for four people. The preparation time is about 20 minutes, and the cooking time is about 1 hour. You should consider at least 2 hours for cooling.
- 1 cup scratch
- 7 cups of water
- 3 cup of sugar
- ½ cup melted butter
- 4 tablespoon rose water
- ½ cup sliced almond
- ½ cup sliced pistachio
- 1 cup brewed saffron
- ½ tablespoon cardamom ground
- Soak the scratch for about 2 hours
- Mixscratch and water and wait until the scratch completely solves in the water
- Put the mixture on the heat and add sugar
- After the sugar solved in the combination add the butter
- When the texture became thicker add brewed saffron
- Add rosewater and cardamom ground and cook it for 3 more minutes
- Brush a square shape dish with vegetable oil and pour the mixture in it
- Sparkle the nuts on it
- Afterit cooled down cut it in small square or diamond shapes
- Serve it with tea
- You can keep this pastry in the fridge for about 4-5 months.
- Soaking scratch causes it to solve better in the water.
- Put the Masghati in the fridge before serving.