Recipe
Masghati - Iranian Rosewater and Pistachio Jelly
Rosewater Delight: A Sweet and Nutty Iranian Jelly
4.1 out of 5
Indulge in the delicate flavors of Iranian cuisine with Masghati, a traditional rosewater and pistachio jelly. This delightful dessert showcases the essence of Persian sweets, combining the floral notes of rosewater with the richness of pistachios.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
2 hours 25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan sugar), Gluten-free, Dairy-free, Nut-free (if omitting pistachios)
Allergens
None (if omitting pistachios)
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
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1 cup (240ml) rosewater 1 cup (240ml) rosewater
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
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1/2 cup (60g) ground pistachios 1/2 cup (60g) ground pistachios
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Additional pistachios for garnish Additional pistachios for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 4g, 0.5g
- Carbohydrates (total, sugars): 36g, 28g
- Protein: 2g
- Fiber: 1g
- Salt: 0.01g
Preparation
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1.In a saucepan, combine the rosewater and sugar. Stir until the sugar dissolves completely.
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2.In a separate bowl, mix the cornstarch with a small amount of water to create a slurry.
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3.Slowly pour the cornstarch slurry into the saucepan while continuously stirring.
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4.Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble.
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5.Remove the saucepan from heat and stir in the ground pistachios.
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6.Pour the mixture into a square or rectangular dish and let it cool to room temperature.
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7.Once cooled, refrigerate the Masghati for at least 2 hours or until it sets completely.
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8.Cut the chilled Masghati into diamond or square shapes and garnish with additional pistachios before serving.
Treat your ingredients with care...
- Rosewater — Use a high-quality rosewater to ensure a strong and authentic flavor in the Masghati.
- Ground pistachios — If you can't find ground pistachios, you can pulse whole pistachios in a food processor until finely ground.
Tips & Tricks
- To enhance the flavor, you can add a pinch of cardamom powder to the mixture before cooking.
- For a more festive presentation, sprinkle some edible rose petals on top of the Masghati before serving.
- If you prefer a smoother texture, strain the mixture before pouring it into the dish to remove any lumps.
Serving advice
Serve Masghati chilled as a delightful dessert after a Persian feast. It pairs well with a cup of fragrant Persian tea.
Presentation advice
Arrange the diamond or square-shaped Masghati pieces on a platter and garnish with a sprinkle of crushed pistachios. For an elegant touch, place a small rose petal on top of each piece.
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