Baslogh : A Persian Walnut Pastry Swirl

Baslogh, a traditional Persian sweet, is a delicious dessert that it’s recipe is simple and delicious to taste.

This sweet can be found in different cities in Iran, and it is one of the options for purchasing a souvenir.

Before Nowruz, Balogh is made for Chaharshanbe suri ceremony. Traditionally made ones are white to yellow, but now different colors are available in markets.

Suppose you want to make it and need to know how you are in the right place. By reading this article, you can learn about making Basloogh.

What is Basloogh?

Baslogh is an Iranian sweet, its texture is soft like the Rahat-Ol-Holghoom. Baslogh has a sweet taste. Its traditional shape is in the form of a ball and it is decorated with coconut and walnut powder. The main ingredients of Baslogh are starch, sugar, and rose water. Nowadays, it is made with jelly powder in different colors.

How to make Baslogh?

Basloogh is easy to make and has short steps. Prepare the ingredients that I shown in the below image:

Then start working like this:

Step 1 – Mix the ingredients

Mix the starch with water. Stir it well.

Then pass the mixture through a filter to make sure the starch is not lumpy. Pour the mixture into a pot.
Add sugar and gelatine powder to the mixture.

Step 2 – Put the mixture on the heat

Now put the pot on low heat. Little by little, the mixture becomes hard. Also, the raw smell of starch is gone and you can smell the good aroma of the Baslogh mixture. You must keep stirring the Basloogh mixture for about 20 minutes. In this image, you can see the thickness of Basloogh mixture after 10 minutes.

After about 15 minutes add rose water into the pot and stir until they become uniform and well blended.

When the mixture loses its water and reaches thickness, the final step has been reached. Pay attention that the mixture should not be watery and loose, because we want to swirl the Basloghs.

As you stir the mixture, add butter and stir constantly until the butter melts.

Take it from heat and allow it to cool down. In the image below, you can see the thickness of the Baslogh mixture at the end (after 20 minutes).

Let it cool for 5-10 minutes, no more! If it is cooled too much, it will not form easily and will not be round.

Step 3 – Shape the Basloogh

Take a piece of mixture (the size of a walnut) and roll it into balls.

Then roll the balls in coconut powder.

At the end, put a piece of walnut to Baslogh and press it a little. 

Delicious Iranian Baslogh is ready.

Most important tips to have a good baslogh

An important tip to making baslogh is stirring.

1. Adjust the heat to a low degree: If you increase the heat, it is more likely that your Baslogh does not taste sweet because the raw starch taste will be incorporated into its taste and will not disappear.
2. Constant stirring: Keep stirring the mixture continuously while it’s cooking to prevent it from sticking to the bottom of the pan and to ensure even cooking.
3. Patience with thickening: The process of thickening the content is time-consuming, So don’t rush this step, as the consistency of the mixture is crucial to the reach the pleasing final texture of the Baslogh.

How to store Basloogh?

You can keep Baslooghs in a container; Leave it in the refrigerator for up to 1 week. You can also put a plastic on the container.

Nutritional benefits of Baslogh

Baslogh, as a dessert r Persian pastry swirl, has some nutritional benefits because of the presence of walnuts, such as:

• It contains particularly omega-3 fatty acids and alpha-linolenic acid. They can improve heart health and prevent blood clots.
• They also contain significant amounts of fiber and antioxidants, which aids in digestion and protect overall health.
• It also has some minerals such as phosphorus, magnesium, calcium, and vitamins like A, C, D, E, and B, which contribute to body health.
• Although sugar in the Baslogh provides quick energy, it should be consumed in moderation due to its association with various health issues like obesity, heart disease, and type 2 diabetes when consumed excessively.

Final words

Baslogh, or Persian Walnut Pastry Swirl, is a dessert that originated in Iran.

The ingredients of this delicious sweet are simple, but it needs some patience to reach its delicious and sweet taste.

We hope by reading the recipe of Baslogh make the tastier one you have ever eaten and show off your talent to your guests.

Have you tried making Baslogh in a different color? Which color was it? And what was the taste like?

Please share your unique experience with us in the comment section.