SAEDNEWS: Jelly baslogh is one of the traditional sweets many of us serve to guests during Nowruz. This delicious treat pairs wonderfully with hot beverages, especially tea. Today, we’ll show you how to make jelly baslogh at home so you can enjoy its fresh taste while being confident in its quality and ingredients.
According to the Saed News cooking section, here’s a simple and delicious recipe for jelly baslogh, a soft and colorful Persian sweet.
Jelly-based sweets are popular treats in Iranian celebrations such as Nowruz, Chaharshanbe Suri, and Yalda Night. Baslogh is also a favorite addition to traditional mixed nuts. The best part? You only need a few basic ingredients, and the recipe is quick and easy. Whenever you crave something sweet and don’t know what to make, jelly baslogh is a perfect choice. Since it’s made with flavored jelly powder, there’s no need for extra coloring, and you can customize the flavor and shape to your liking.
½ cup starch
1½ cups cold water
½ cup sugar
1 packet flavored jelly powder
3 teaspoons rosewater
1 bowl desiccated coconut
Step 1:
Mix the starch with cold water and stir well until fully dissolved. Add the flavored jelly powder (such as pomegranate) and stir until combined. Strain the mixture to ensure a smooth liquid with no lumps. Then add sugar and mix well.
Step 2:
Pour the mixture into a saucepan and cook over low heat, stirring constantly to prevent sticking or lumps. Add rosewater and continue stirring. As the mixture thickens, add a little oil and keep stirring quickly and continuously. Constant stirring is essential to avoid clumping.
Step 3:
After about 45 minutes, when the mixture becomes very thick, remove it from the heat. Once slightly cooled, shape small portions into balls and roll them in desiccated coconut. Garnish with almonds, hazelnuts, or edible flowers if desired, and serve.
For shaping, you can pour the thickened mixture into a lightly oiled, plastic-wrapped square tray. Refrigerate until fully set, then cut into squares or diamonds. Cookie cutters can also be used for decorative shapes.
Some recipes add 2 tablespoons of dissolved gelatin (mixed with 3 tablespoons water and melted over steam) for a firmer texture, which works better for molding.
For richer flavor, replace one cup of water with fruit juice matching your jelly flavor (for example, pomegranate juice for pomegranate jelly).
Always cook over low heat for the full time; high heat may leave a raw starch taste.
You can strain the starch mixture for extra smoothness.
Flavorings and additional colors can be added if desired.
Enjoy this easy, festive Persian sweet!
