Baslogh is a Persian walnut pastry, a soft starch made with corn starch, zafaran (Saffron), rose water and topped with walnuts. In my childhood we used to get long baslogh with kite string in layers about 30-60 cm and we children wore it like a necklace, bite and eat it 🙂 it was very fun to have a necklace that you can eat 🙂
1 cup corn starch
2 cups sugar
3 cups water
½ cup rose water or Golaab
1 tbsp unsalted butter
Shredded coconut or plain flour
In a bowl mix corn starch with water. Stir until corn starch dissolved. Then add sugar and mix until sugar also dissolved.
Pour the mixture in a pot on medium to low heat and stirring non stop for about 15-25 minutes until the mixture becomes thick.
Remove from the heat, add butter and rose water. Continue stirring until butter melted and the mixture shape like soft dough.
Let it slightly cool.
For the centre of baslogh you might use walnuts or plain colourful baslogh pastry by adding drops of food colouring or saffron water to the pastry ( as you see in the photos)
There are different ways to give shape to baslogh: might be used of mould or just give shape by hand.
So, on a piece of cling film, sprinkle shredded coconut powder or plain flour, put some of pastry, line with walnuts and put a piece of string in the middle and top with other layer of pastry. Wrap the cling film and Gently squeeze it with your hand.
Other way for preparing baslogh is: take 1tbsp of pastry and drop it into a plate with shredded coconut powder or plain flour . Put small piece of coloured pastry. Shape the mixture into balls. Coat all sides with flour or coconut powder.
Place it in the refrigerate for an hour. Then remove the cling film and cut baslogh into small pieces.