Baslogh (Baslog,راحت الحلقوم، باسلوق) is a traditional Persian sweet dish that can categorize with desserts or pastries. In Iran, both confectionaries and nut stores sell this delightful Persian sweet. They initially made it in Mragheh, one of the cities in East Azerbaijan province. Soon after, it paved its path to Arak and Malayer in the center of Iran. This magnificent souvenir of Maragheh is made with Doshab (grape syrup) and starch. Persian dictionaries define Baslog as a starch sweet, which they attach to threads. In the past, they started to prepare these sweets in Azar (December) to be ready for the Iranian new year eve Norouz in Farvardin (March). Nowadays, industrialization has affected everything, including pastry making. Therefore, the process has become more rapid and more comfortable.
Different types of Baslogh:
In the past, there was only one type of simple Baslogh, but nowadays, they add different flavors and make new tastes. For example, they add saffron essence or rosewater essence. You can find different fruit essence Baslog at Iranian confectionaries, too. The most popular Baslogh is the one with coconut slices cover and a walnut clove on top. After that, the most famous one is rose Baslog, which contains rose grind in the recipe. Fruit Baslogs rank third favorite of Iranians. They have the best appearance among all of them, with colorful pieces, next to each other in a dish. There is another sweet which Azeri people call Sujuk, and it is only found in Azerbaijan province of Iran.it has a similar texture and taste to Baslog.
Important Nutrition Facts of Baslogh:
A normal Baslogh has about 65gr weight per serving. It has 128 kcal energy per 65 gr, which is considered high. However, sweet eater, do not look for low calories! It contains 16.6 gr carbohydrates per serving. It has about 1% fiber and water. You should notice that it contains 2.0 mg cholesterol per serving, which is a low amount.
Baslogh is an entirely vegetarian dish. Most sweets of Persian cuisine are vegetarian because they have vegetarian ingredients. If you are buying it from an unknown confectionary, the only thing you should research is about the oil. Some pastries may use oils with animal sources. However, most of the time, they cook it with vegetable oil.
Serving style of Baslogh:
Iranians serve Baslogh as a sweet when hosting an evening party. Furthermore, it is typical in some regions to use it as a dessert. In Azerbaijan, its motherland, they usually eat this sweet, once a year in the Charshanbeh Suri ceremony (the last Wednesday of the year ). Iranians mostly serve it along with black tea. In an evening party, it can be a great choice next to a dish of fruit, some cups of tea and nuts. As a dessert, it is better to be served with tea, too, because the tea can moderate the sweetness of Baslog and make a more delightful flavor.
What are the ingredients of Baslogh?
The main ingredient of Baslogh is starch. Instead of flour, as we use in many sweets, there is starch. Cornstarch is the reason for Baslog’s soft and smooth texture. Moreover, like all other sweets, it has sugar. Rosewater is the main ingredient here since it makes the unique taste of this dish.
Furthermore, you need coconut ground to cover the sweets with it. A clove of walnut is used as a topping. Water and vegetable oil are required, too.
Cooking process of Baslogh:
To cook Baslogh, first, you should melt the starch in cold water and batter it well to avoid nods.
It is essential to use cold water because of starch changes to bullets in hot water quickly. When starch wholly solved in the water, it is time to add rosewater, oil, and sugar. At this point, you need to batter and mix the ingredients until they make a paste in the middle of the pot. After they changed to a paste form, take it away from heat and add chopped walnuts to the combination. Then let it cool after cooling put it in the fridge for one hour. For serving, you need shape and cut into 1-inch circles.
You can make about ten average Basloghs out of this recipe. The preparation time is about 10 minutes, and cooking time is about 40 minutes. You should consider 1 hour of refreshing in the fridge.
- 3½ oz starch
- ½ cup of rosewater
- 3½ oz walnut
- 5 oz coconut grind
- 2 cup of cold water
- 1 teaspoon vegetable oil
- Mix the cornstarch with cold water and mix them until the starch solves into water
- Put the pot on a medium heat
- Add sugar, rosewater, and oil and batter it well
- Continue battering until the mixture becomes like a paste
- Add chopped walnuts
- Let the paste cool and put in the fridge for one hour
- Cut the paste mixture into circles and cover them with coconut grind
- Put a walnut on top of the circles
- it is better to serve Baslogh cold and keep it in the fridge
- you can use rose grind instead of walnut cloves for better decorating
- this recipe is adequate for four people.