Masghati

Persian Rose Water-Cardamom Pudding

Ingredients:

Makes about 30 diamond-shaped masghati

1 cup corn starch or wheat starch (I used corn starch)

1 1/2 cup white sugar (adjust to your personal taste)

4-6 tablespoons  butter or GFCF-Margerine

1 cup slivered or coarsely chopped blanched almonds

1 cup slivered or coarsely chopped pistachios

1/3 cup rose water (adjust to your personal taste)
1/2 teaspoon ground cardamom

A pinch of crushed saffron dissolved in 2 tablespoons of hot water

Water

Method:

1. Heat a cup of water on medium to low heat, add sugar, stir until sugar is dissolved. Keep warm.
2. In a small bowl dissolve the corn starch in a cup of cold water till there are no more lumps.
3. In a medium heavy pan add the dissolved starch and 3 cups of water on medium to low heat and cook uncovered for 10-15 minutes.
4. Add the dissolved sugar and stir well.
5. Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes. 
6. Add the rose water in the last 10 minutes of cooking. 
7. Remove from heat and spread into a rectangular flat pan that has been lightly buttered or oiled. Your pan needs to be at least one inch deep. Smooth the surface with a spatula or the back of a spoon and then let it cool for a couple of hours. 
8. Cut masghati into diamond shapes, place on a serving platter and garnish with pistachios and almonds.

(Turmeric & Saffron)