Baslogh is one of the traditional sweets of Iran with Turkish origins, which has become one of the most popular snacks among Iranians and a part of the celebratory tables for Yalda Night and Nowruz. Historically, this dessert was traditionally made in two colors, white and yellow, and was available in the market with a coating of coconut, corn starch, and walnut.
Baslogh made with starch is one of the simplest and quickest methods for preparing this dessert, requiring no gelatin, jelly, or glucose. With this method, you can easily make a delicious homemade Baslogh, often prepared with walnuts.
I used wheat starch granules to make Baslogh.
How to Make Walnut Baslogh
Baslogh is a tasty dessert usually made from starch, sugar, rosewater, and a bit of saffron, giving it a soft, jelly-like texture. It’s very easy and quick to prepare at home. What makes Baslogh unique is the delightful flavor of rosewater and saffron combined with the sweetness of sugar. If you’re looking for a simple, quick, and delicious dessert that will amaze everyone, Baslogh is an excellent choice!
Ingredients
½ cup wheat starch
⅔ cup water
½ cup sugar
2 tablespoons rosewater
1 tablespoon butter
Walnuts as needed
Desiccated coconut as needed
Directions
- Preparing the Starch
Start by mixing the starch with cold water and stirring well until the starch granules completely dissolve in the water. To ensure that there are no
lumps, you can strain the mixture once through a fine sieve. - Mixing the Ingredients
Pour the strained starch into a pot and add sugar, rosewater, and melted butter. Stir well to combine all the ingredients. Place the pot over low heat and let the mixture cook until it thickens. This is one of the most crucial steps in making Baslogh. The mixture should cook gently, thickening gradually. Do not increase the heat, as this will leave a raw taste in the Baslogh, ruining its flavor. Be patient and stir slowly until the mixture gathers in the center of the pot and the excess water evaporates.
Important Note: Always use a wooden spoon or spatula to stir the mixture. - Resting the Baslogh
Once the mixture has cooled slightly, grease your hands with a little oil. Take a small amount of the mixture, about the size of a walnut, and shape it with your hands. Roll it in desiccated coconut and place half a walnut on top of each piece. Refrigerate the Baslogh for 5 to 6 hours to let it set. Once it has firmed up, your Baslogh is ready to serve. Enjoy!
Key Tips for Making Delicious Baslogh with Starch
- The heat should be very gentle, and the mixture should be stirred continuously to allow the starch to cook slowly and become translucent. This ensures that the raw taste is completely eliminated.
- Wait a little for the mixture to cool down before shaping the Baslogh, and make sure to grease your hands.
- You can use liquid oil instead of butter, but the taste and flavor of butter make a significant difference in the Baslogh.
- Saffron is a traditional flavoring with a unique aroma and taste that adds a special touch to this sweet. You can add a little brewed saffron to the mixture to make a delicious saffron Baslogh.
- For making Baslogh, it’s best to use desiccated coconut with a higher fat content for a better texture.
- This sweet has a relatively short shelf life and is best consumed within a few days after preparation.
