There are a few different variations of Masghati, which is a Persian sweet made basically from starch. This specific recipe is for Masghati borideh shodeh (cut up pieces).

Masghati (borideh shodeh)

Masghati (borideh shodeh)

200 grams starch –its preferred that you use a flower starch, but I used corn starch
400 grams sugar
5-6 cups water
1/2 cup rose water
100 grams heated oil
1/3 cup cut up pistachio (optional)
hail (cardamom) powder (optional)
Saffron (optional) — I added yellow food coloring instead just to give it a color, but you dont have to add either

Dissolve your starch in 5 to 6 cups of cold water. If needed you can run it through a strainer before transferring the contents into a pot on the stove top. I found that all my starch had fully dissolved and when I ran it through the strainer nothing was left behind. The temperature for the stove should be set to medium and you will need to constantly stir the mixture until it starts to thicken. Once it begins to thicken (you will notice it starts to look like a jelly like substance) then you will add the sugar and the rose water and continuously stir the mixture. I also added cardamom powder, but you can add the seed if you wish or not add it at all. Then I added the heated oil to the mixture and still continued to stir. You basically want to allow all the water to evaporate, until it is fully thickened and if you create a line across the top with a knife the line doesn’t fade that easily. At the end you will pour the thickened mixture into a dish and allow it to cool fully before cutting it into diamond pieces. You may choose to spring the top with the cut up pistachio you have while it is cooling (and before cutting it).

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