ingredients
- Starch powder: a glass
- Sugar: two glasses
- Rose water: half a glass
- Water: four glasses
- Liquid oil: three quarters of a glass
- Brewed saffron: four tablespoons
- Grated cardamom: six pieces
- Sliced almonds, pistachios and walnuts: a glass
- Coconut powder: as desired for decoration
How to prepare:
First, pour the starch powder into a pot with water and mix well to make sure that all the starch particles in the water are well dissolved.
Now put the mixture of starch and water on the heat and stir constantly until the mixture thickens little by little.
Now that the ingredients are slightly concentrated, add sugar and half of the oil and mix well with low heat and let the ingredients boil slowly for 2 hours. Mix the ingredients regularly so that it does not stick.
Add the remaining oil after these steps and mix well.
Add rose water, cardamom and saffron and mix well. At this stage, the material is almost stiff and elastic.
Finally, add pistachio slices, almonds and walnuts and mix well. At this stage, it should be separated from the container with a spoon, and this is a sign that the muscat is cooked. When you reach this stage, pour the ingredients into a suitable container and while it is still hot, grease the back of the spoon and smooth the surface of the ingredients well. Now cover the dish with cellophane and put it in the fridge for at least 5 hours to set. Then cut to desired dimensions.
You can decorate the muscat with coconut powder.
Enjoy your meal!