Skip to content
eatmundo

Iran · Dessert

Masghati (Saffron Starch Halva)

60 min
200 kcal
8 servings

By eatmundo · August 4, 2026

Masghati (Saffron Starch Halva)🇮🇷AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Masghati (Saffron Starch Halva). The percentage is the share of ingredients the two recipes have in common.

Same technique: Confection34 recipes from 15 countries

A translucent, jelly-like confection from Shiraz, Masghati is fragrant with rosewater and vibrant with the golden hue of saffron. It is a traditional delight often served during Nowruz.

According to eatmundo's ingredient comparison, the closest dish to Masghati from another cuisine is Kesari Bath (India): the two share 50% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
8 servings

How to Make It

  • 1

    Dissolve 100g wheat starch in 250ml of cold water, whisking until no lumps remain.

  • 2

    In a saucepan, combine 250ml water and 200g sugar, heating until the sugar dissolves completely.

  • 3

    Slowly pour the starch mixture into the boiling sugar syrup, stirring constantly over medium heat.

  • 4

    Continue to stir for 20 minutes until the mixture thickens significantly.

  • 5

    Add 25g butter, 100ml rosewater, and dissolved saffron, folding them into the mixture.

  • 6

    Incorporate the 50g almond slivers into the thickened, glossy mixture.

  • 7

    Cook for another 10 minutes until the starch pulls away from the edges of the pan.

  • 8

    Pour into a flat greased dish, level the surface, and let cool completely before cutting into diamonds.

Frequently Asked Questions

What is Masghati?

Masghati is a traditional Iranian starch-based dessert prepared with sugar, rosewater, and saffron. Often garnished with almond slivers, it is typically served as a sweet treat during celebrations and gatherings.

What is the best starch to use?

Wheat starch (nishes-teh gol) is crucial for the specific firm, jelly-like texture.

Can I substitute rosewater?

You could use vanilla, but the authentic Persian experience relies on the floral notes of rosewater.

Why is it not setting?

It likely needs more cooking time; continue stirring until it is thick, glossy, and heavy.

How should it be stored?

Keep it covered in a cool place or the refrigerator for up to a week.

Keep exploring