- 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.
Serving: 100g | Calories: 196kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5.31g | Calcium: 2mg