Saed News: On the sixth day of the Yalda challenge, Saed News wants to introduce you to 2 exceptional dessert models with a unique taste and a chic, festive appearance.
According to the Saed News cooking service, sweet foods are a must for the Yalda night; various sweets and desserts can be prepared for this beautiful night and enjoyed with loved ones. Although there are many types of these treats available in the market, making them at home, if you're interested in cooking and baking, is both enjoyable and cost-effective.
Ingredients for Pomegranate Baslogh:
50 grams of cornstarch
1 cup of pomegranate juice
1/4 cup of pomegranate seeds
1/2 cup of sugar
1/2 cup of rose water
1 teaspoon of gelatin powder
2 cups of shredded coconut
Instructions for Making Pomegranate Baslogh:
Step 1:
To make pomegranate baslogh, first pour the pomegranate juice and cornstarch into a pot and stir with a hand whisk until a smooth mixture forms. Then add the rose water and mix.
Step 2:
Add the sugar and stir. Place the pot on low heat and continuously stir until it thickens evenly. When the baslogh mixture reaches the desired thickness, remove it from the heat.
Step 3:
Mix the gelatin powder with two tablespoons of pomegranate juice and place it over steam, stirring until the gelatin dissolves in the pomegranate juice. Then set it aside to cool.
Step 4:
Add the dissolved gelatin to the cornstarch mixture and mix. Line the bottom of a deep dish with plastic wrap and cover it with a layer of shredded coconut.
Step 5:
Grease your hands and spread the baslogh mixture over the coconut with your palms. Now, sprinkle pomegranate seeds over the baslogh and, using the plastic wrap, roll it up.
Step 6:
Place the rolled baslogh in the freezer for one hour to set completely, then refrigerate it for 24 hours.
Step 7:
After this time, remove the baslogh from the plastic wrap and cut it into slices with a sharp knife. Your delicious pomegranate baslogh is ready, and you can serve it for your Yalda gathering. Enjoy!
Ingredients for Persimmon Dessert (for 4 people):
4 medium ripe persimmons
2 cups of milk
1/2 cup of sugar
3 tablespoons of cornstarch
1/2 teaspoon of vanilla
Whipped cream (as needed for decoration)
Crushed walnuts (as needed for decoration)
Instructions for Making Persimmon Dessert:
First, peel the persimmons and mash them with a fork in a bowl. Dissolve the cornstarch in a little cold milk. Pour the remaining milk and sugar into a pot and place it over low heat until the sugar dissolves. Then add the dissolved cornstarch to the milk and stir constantly until the mixture thickens. Add the mashed persimmons and vanilla to the milk and cornstarch mixture and mix well. Lower the heat and allow the dessert to cook for 5 minutes on low heat until it thickens more. Your persimmon dessert is ready. You can pour it into serving dishes and decorate it with whipped cream and crushed walnuts before serving.
Tips for Persimmon Dessert:
For better flavor, you can use very ripe persimmons.
You can replace sugar with honey or date syrup.
To make the dessert thicker, you can increase the amount of cornstarch.
For decoration, you can use various nuts or cinnamon powder.
Additional Notes:
You can serve the persimmon dessert hot or cold.
The persimmon dessert can be stored in the fridge and enjoyed for several days.
Some Important Benefits of Persimmon Dessert:
Persimmons in this dessert are rich in vitamin A, fiber, and antioxidants.
The milk in this dessert provides calcium and vitamin D.
The persimmon dessert can help strengthen the immune system and improve digestion."
