recipe for lari Muscat sweets with Iranian saffron, Lari Muscat sweets with Iranian saffron, lari Muscat sweets, lari Muscat sweets with saffron, local food, how to prepare lari Muscat sweets with Iranian saffron, tips for lari Muscat sweets with Iranian saffron, how to prepare different types of sweets, cooking training with saffron

recipe for lari Muscat sweets with Iranian saffron

This delicious and fragrant sweet called lari Muscat sweet with Iranian saffron is a delicious Iranian sweet that is cooked as follows. Follow the continuation of this cooking article in the cooking section of rowhanisaffron site. One of the most important things to do during your trip to Fars province is to buy Lari Muscat. After this delicious sweet came from Oman to the Persian Gulf and the city of Lar, the preparation of Muscat lari in Shiraz, Iran was done many years ago and was added to its fans day by day. Of course, except for the city of Lar, it is also prepared in many other cities such as Sirjan, Bushehr, Bandar Abbas, etc., but most of the fame of this sweet goes back to the city of Lar.

ingredients :

  • Flower starch = 1 cup
  • Sugar = 3 cups
  • Water = 6 cups
  • Rose water = 1 cup
  • Oil = 1/3 cup
  • Saffron mixed with hot water = as needed
  • Lemon essence = 1/4 teaspoon

Instruction :

Step 1: First, mix some saffron with hot water and prepare. Then set aside.

Step 2: Now mix the flower starch with two cups of water and stir until completely dissolved. If necessary, pass the mixture of starch and water through a strainer so that no pellets remain in it and the mixture becomes one-handed.

Step 3: Place a pan, preferably copper or cast iron, on a low heat. Pour the sugar into the pan and wait for it to melt and caramelize. Add four cups of water to dissolve the sugar in the water.

Step 4: In this step of preparing Muscat lari, you should add rose and lemon essence to the pot. Pour the water and starch mixture into the pot and mix together. Note that it should be gentle at all stages of the heat. It is better to mix the Muscat ingredients with a wooden spoon.

Step 5: Now add saffron mixed with hot water. Then pour the liquid oil into the pot. Stir stir constantly until it does not settle.

Step 6: Muscat hardens after two hours and starts bubbling after three hours. When the concentration of Muscat reaches the desired level and Muscat Halva is obtained, remove it from the heat.

Final step: Pour the muscat in a mold or a rectangular tray. Place it at room temperature for 3 hours and then cut into rhombic or rectangular shapes. Garnish with barberry, rosemary, coconut powder, pistachio slices or almonds and place in a serving dish.

Hints:
The best Muscat lari is transparent and elastic. And this property is achieved only by prolonging the cooking time and regular stirring. So try to put Muscat in the heat for as long as possible.
In this recipe, you can use butter instead of oil.
Muscat lari can be served as a snack and in small dishes. Depending on the type of reception, pour it into a container and decorate. For example, you can grease metal molds with appropriate dimensions and designs and pour Muscat in them to form. It will be easily removed from the mold after a few hours.
Sometimes lemon juice is used instead of lemon essence in the preparation of Muscat lari.
If you wish, pour almond kernels and pistachios into the stock instead of on top of the muscat, and then transfer to a serving dish.