SaedNews: Walnut Baslog is one of the delicious and authentic Iranian sweets made with various recipes. To see the complete step-by-step tutorial on how to make Walnut Baslog, stay with us in the following.
According to the Family Magazine Service, sweets hold a special place in the rich culinary culture of Iran. These delicious treats, always present at weddings and funerals, are not only served as desserts after meals but are also popular as snacks. Additionally, sweets are a staple for hospitality in Iranian parties, celebrations, and special traditions. Baslogh (a type of Persian jelly candy) is one of the popular, nutritious, and festive sweets that enjoys many fans among both the young and old throughout the Middle East, especially in Turkey and Iran. This authentic and unique dessert, also called "Raahat-ul-Halqoom" because of its soft and jelly-like texture, is made in various flavors and colors. Tasting it alongside hot tea provides a delightful and unforgettable experience.
In Iran, Baslogh is especially prepared during Nowruz (Persian New Year) and the Yalda Night, alongside various Yalda desserts and special Yalda foods, enjoyed with family and friends for its unique texture and flavor. The most popular type of Baslogh in Iran is the walnut Baslogh.
In this text, we will teach you how to make delicious homemade walnut Baslogh, so you can enjoy a tasty dessert rich in omega-3. If you are a fan of the sweet taste and soft texture of this authentic dessert, we highly recommend making it at home. We hope you enjoy baking this delicious sweet and savoring its excellent flavor with your friends and loved ones.
No. | Ingredient | Amount |
|---|---|---|
1 | Water | 4 cups |
2 | Wheat starch and sugar | 1 cup |
3 | Rosewater | 1/2 cup |
4 | Gelatin powder | 1/4 cup |
5 | Butter | 25 grams |
6 | Walnut kernels, shredded coconut, and lemon juice | As needed |
Mix gelatin powder with half a cup of water and dissolve it using a double boiler method until transparent.
Pour starch along with 2 cups of water into a pot and let it dissolve.
After a few minutes, when the starch settles at the bottom, pour off the water on top.
Combine the filtered starch with one cup of fresh water and set aside.
Heat one cup of sugar with one cup of water until it boils.
Add a pinch of lemon juice to the sugar-water mixture.
Right after the mixture boils, reduce the heat to low.
Stir the starch-water mixture with a wooden spoon over low heat.
When the starch thickens, add the liquid gelatin and stir.
Then add rosewater to the Baslogh mixture and stir until smooth.
When the mixture is well cooked but before it becomes too stiff, add the butter.
When the Baslogh reaches the desired thickness (like porridge), turn off the heat.
Let the Baslogh mixture cool down to room temperature.
In a bowl, put shredded coconut and shape the Baslogh into small balls, then roll them in the coconut.
Place half a walnut kernel on each shaped Baslogh ball.
Prepare all Baslogh balls this way and place them in the refrigerator to set.
Your delicious homemade walnut Baslogh is now ready to serve. Enjoy!
Keep the heat very low during cooking and proceed patiently.
Continuously stir the starch while cooking to ensure smoothness and avoid raw starch.
Be careful that the mixture does not become too thick or lumpy during cooking.
Adding a small amount of lemon juice prevents sugar syrup from crystallizing.
You can also shape the Baslogh into squares, rectangles, or diamonds if you prefer.
