Masghati with a Nokhodchi base

Updated: Jun 6, 2021

Masghati is a gelatinous sweet dish of corn starch, pistachios, almonds cardamom and rose petals, on occasions it is also made with saffron and usually cut into diamond shapes or served warm in small bowls. In Shiraz it's also made by substituting the water with milk.

Now I love my Persian sweets and have made plenty, so this one is a combination of my two favourite sweets, Masghati with a biscuit base of Nokhodchi which is chickpea flour.

This sweet ticks the vegetarian box perfectly and if you're vegan or are making this for vegan friends then you can replace the milk with water.


For the Milk Masghati

1/3 cup corn starch

1/2 cup granulated sugar

1 cup milk

2 tbsp rosewater

1 tbsp oil

1/2 tsp finely ground cardamom

For the Saffron Masghati

Repeat the above steps but add 1/4 tsp saffron

For the Nokhodchi base

100g chickpea flour (Besan)

100g confectioners sugar

1 1/2 tsp ground cardamom

80g oil (sunflower oil)

For the garnish

2 tbsp ground pistachio

2 tbsp ground rose petals

1 tsp ground cardamom

Note: For the Nokhodchi base; Oven 150°C or Gas Mark 2 for 30 minutes


For the Nokhodchi

Step 1

  • Add the chickpea flour, confectioners sugar and cardamom to a large mixing bowl

  • Add the oil and mix until all the dry ingredients and the oil bind to make a semi dry dough

  • Place in a plastic bag and set aside for an hour to rest

Step 2

  • Remove from the plastic bag and flatten to about 2 cm thick on a baking tray

  • Place in the oven at 150°C or Gas Mark 2 for 30 minutes

Step 3

  • Remove the Nokhodchi from the oven and allow to totally cool down

  • As this is for the base you are going to crush the Nokhodchi to form a smooth base

  • Once finely crushed add the Nokhodchi to the base of your dish

For the Milk Masghati

Step 1

  • Add the milk, sugar and corn starch to a saucepan

  • Gently stir until the corn starch and sugar have dissolved

  • Add the rosewater and cardamom

  • Place on medium heat and stir continuously

  • The mixture will start to pull together and form lumps

  • Keep stirring vigorously until your mixture is smooth and gelatinous

  • Whilst hot pour over the Nokhodchi base and level / smooth the top with the back of your spoon (you can use a bit of oil that's been heated and cooled on the back of your spoon so the Masghati does not stick to it)

For the Saffron Masghati

Step 2

  • Carry out the same process in Step 1 to make the saffron Masghati

  • Pour over the milk Masghati to make the top layer

  • If you're following my design then this layer needs to be thinner

For the garnish

Sprinkle the ground pistachios, rose petals and cardamom over the Masghati.

You can make any shape or form you like or copy the picture of my Masghati.

Put the Masghati aside to set and serve with lovely saffron tea. This dessert tastes scrumptious, but then again I love both these sweets and the combination for me is divine.

:) Noosh-e-Jaan :)

Milk Masgati with a Nokodchi base - Masgati-e-Shir ba Nokodchi
Milk Masghati with a Nokhodchi base - Masghati-e-Shir ba Nokhodchi

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