Persian Baslogh Recipe Step By Step in 40 Minutes

Persian Baslogh is one of the most delicious Persian sweets. It is usually served with various hot drinks, such as Persian tea or gol gav zaban.

This delicious sweet is known as a souvenir of some Iranian cities, and people usually prepare it in winter and on occasions like Yalda night.

This Persian sweet is easy to prepare; you can prepare this sweet for yourself or your guests in a few steps. If you cook it traditionally, it will be yellow or white, but adding a little natural colour to this sweet is enough so the blog gets the desired colour.

Now, Meals Cook is at your service to teach you how to prepare this traditional and suitable sweet, which is usually served on Eid Nowruz days, and to give you all the necessary tips to make it tastier. So be with us.

For: 4 people

Preparation time: 20 minutes

Cooking time: 40 minutes

380 calories per 100 grams

Ingredients:

Instruction  :

Baslogh gerdoee recipe is relatively easy, almost similar to how to make masghati.To make this at home, you need to make a base, and after it is ready, shape it and roll it in coconut powder. Then decorate it with walnuts.

1. Make the gelatin extract:

In the first step of preparing this sweet with starch, you should mix 2 tablespoons of gelatin powder with half a glass of water and place it on the kettle’s steam in the Bain-marie method until the gelatin material dissolves and looks transparent.

2. Dissolve the starch in water:

Pour 1 glass of starch and 2 glasses of water into a bowl. Let the starch dissolve completely in the water. After a few minutes, the starch will settle.

At this stage, discard the water on the starch. After that, combine the filtered starch with 1 glass of water and set aside.

3. Boil water and sugar:

Separate a glass of sugar, pour it into a bowl with a glass of water, and heat until it boils. Immediately after boiling, adjust the flame to low. Add lemon essence to the ingredients and mix them well in this step.

4. Heat the starch:

After a few minutes, continuously stir the starch and water with a wooden spoon on low heat. Remember that the flame must be very low, and keep stirring until the starch is cooked and clear and the raw smell is removed.

5. Add gelatin and rose water :

After increasing the starch concentration, add the prepared gelatin extract and stir the ingredients until a homogeneous mixture is formed. Add rose water slowly to the ingredients until you have a homogeneous mixture.

6. Add butter:

You must mix the ingredients enough that these ingredients are thick and the starch mixture is cooked well. At this stage, be careful not to make balls and harden.

If the ingredients are lumpy and harden too much, add the butter and mix. When these ingredients become as hardened as enough, please turn off the flame and let it cool down. 

7. Shape :

In the last step, pour a little coconut powder into a dish, make some of the ingredients into balls, and roll them in the dish containing coconut powder so that the entire outer surface of this sweet is coated with coconut powder.

You can also shape it into a square, rectangular, or rhombus shape.

This Persian sweet can be served as an evening meal with Persian noghl and Haji badam with coffee, along with a delicious Iranian version.

To make the appearance more formal and delicious:

1. Put half a walnut on this.
2. Prepare all the recipe in the same way.
3. Put the prepared dessert in the refrigerator for a few hours to keep its shape.
4. Serve them.

Notes :

• In preparing this dessert, it is better to use coarse coconut powder to make it tastier.
• Although you can remove the lemon essence from this dessert recipe, if you use and add it, your dessert will be tastier and clearer in colour.
• It is better to adjust the gas flame to a very low and gentle mode during the cooking and preparation of this sweet.
• In preparing this with milk, milk is used instead of water in the ingredients.
• Use wheat flour instead of starch in the preparation of wheat flour baslogh.
• In the recipe with grape juice, replace sugar with grape juice.
• You can easily use jelly powder to have colourful.
• This sweet is considered a sweet that should be made with much patience.
• For long-term storage, put this in a closed bowl and keep it in the refrigerator for up to 1 month.
• You can easily prepare this in a silicone mould.

FAQ:

1. Which city has the best baslogh?

This sweet originates from the city of Tabriz and is considered a Turkish sweet.

2. How many types of baslogh are there in the market?

In the past, this sweet was made only in white and in a simple form, but now it is available in various flavors and colors. Jelly, saffron, and walnut are among the most famous sweets available in the market.

Did you like this recipe?

• If you have experience eating Persian sweets, please share your comments.
• If you are looking for vegetarian food, I suggest you this sweet.
• You can ask me questions about the Persian Baslogh recipe in the comments. I will answer your questions as soon as possible.
• If you make this stew and love the taste of it, please share your pic with us on Facebook & mail.