Saed News: Walnut baslogh is one of the delicious and traditional Iranian sweets that can be prepared in various ways. For a complete, step-by-step guide on how to make walnut baslogh, stay with us.
According to the Family Magazine Service, sweets hold a special place in Iran’s rich culinary culture. These delicious treats are ever-present at both joyous weddings and solemn funerals. Beyond being served as dessert after meals, they’re also a popular choice for snacks. Sweets are a staple of hospitality in Iranian gatherings, celebrations, and traditional ceremonies.
Baslogh (Turkish Delight) is one of the most beloved, nutritious, and elegant confections in the Middle East—especially in Turkey and Iran—loved by both young and old. This authentic, soft, and jelly-like dessert, also known as rahat-ol-holghoom (“throat soother”), comes in a variety of flavors and colors. Tasting it with a cup of hot tea is an unforgettable experience.
In Iran, baslogh is particularly popular during Nowruz (Persian New Year) and Yalda Night, when it’s served alongside other festive desserts and dishes as part of cherished family traditions. Among the many varieties, walnut baslogh is the most popular.
In this article, we’ll teach you how to make delicious homemade walnut baslogh—a sweet, soft treat rich in omega-3s. If you're a fan of sweet flavors and smooth textures, we highly recommend trying this recipe. We hope you enjoy the wonderful taste of this traditional dessert with your friends and loved ones.
No. | Ingredient | Amount |
|---|---|---|
1 | Water | 4 cups |
2 | Wheat starch + Sugar | 1 cup |
3 | Rosewater | ½ cup |
4 | Gelatin powder | ¼ cup |
5 | Butter | 25 grams |
6 | Walnut halves, shredded coconut, citric acid | As needed |
Prepare the gelatin:
Mix the gelatin powder with ½ cup of water and dissolve it using the double boiler (bain-marie) method until it becomes clear.
Soften the starch:
Place the starch in a bowl with 2 cups of water and let it dissolve.
After a few minutes, drain the top water, and mix the settled starch with 1 cup of fresh water. Set aside.
Make the syrup:
In a pot, bring 1 cup of sugar and 1 cup of water to a boil.
Add a pinch of citric acid (just the tip of a teaspoon) to prevent crystallization.
Once it boils, lower the heat to very low.
Cook the starch mixture:
Stir the starch mixture constantly over low heat with a wooden spoon until it thickens.
Incorporate gelatin:
Once thickened, add the dissolved gelatin and continue stirring.
Add rosewater:
Stir in the rosewater until you get a smooth and uniform texture.
Finish with butter:
Before it thickens too much, add the butter and mix thoroughly.
Cool the mixture:
Once the mixture reaches a porridge-like consistency, remove from heat and let it cool.
Shape the baslogh:
In a dish filled with shredded coconut, shape the mixture into small balls and roll them in the coconut.
Garnish:
Place half a walnut on top of each ball for decoration.
Chill:
Place the finished baslogh in the refrigerator until set.
Your delicious homemade walnut baslogh is now ready to enjoy. Bon appétit! 🍬
Cook on very low heat and be patient for best results.
Stir the starch continuously to avoid clumps and ensure smoothness.
Don’t let the mixture become too thick or lumpy while cooking.
A touch of citric acid helps prevent the sugar syrup from crystallizing.
You can also shape the baslogh into squares, rectangles, or diamonds for variety.
