Baslogh (Persian Starch Delight) is a soft, chewy Persian sweet made with starch, sugar, rosewater and walnuts. It’s commonly prepared for Yalda Night and Nowruz, and it belongs to the family of delicious persian desserts that are naturally gluten-free and require no baking. If you’ve never made Baslogh before, don’t worry — this recipe walks you through every step to get the perfect smooth and stretchy texture.

I used wheat starch granules to make Baslogh.

How To Make Baslogh With Walnut (Step-by-Step) ?

Step 1: Preparing the Starch for Perfect Baslogh

To start, combine cornstarch with cold water in a bowl. Stir thoroughly until the starch is fully dissolved.

For an extra smooth mixture, pass the starch through a fine sieve. This simple step guarantees there won’t be any clumps later, making your Baslogh silky and easy to cook.

Tip: Using cold water is crucial — it prevents lumps and ensures your Baslogh will have a smooth, creamy texture.

Step 2: Mixing the Ingredients

Once your starch mixture is ready, pour it into a medium saucepan. Add sugar, rosewater, and melted butter, and stir well to combine.

Place the saucepan over low heat and continue stirring constantly.

Cook slowly until the mixture begins to thicken, turns slightly translucent, and pulls away from the sides of the pan. At this point, most of the excess water will have evaporated, leaving a glossy, stretchy mixture ready for shaping.

Pro Tip: Avoid turning up the heat — high temperatures can leave the Baslogh with a raw starchy taste. Patience is key here.

Step 3: Shaping the Baslogh

Allow the mixture to cool just enough to handle safely — it should be warm but not hot. Lightly grease your hands to prevent sticking.

Take a small portion, about the size of a walnut, and roll it into a smooth ball. Next, roll each ball in shredded coconut for a delicate coating. Finally, place a half walnut on top of each Baslogh for that classic flavor and presentation.

Tip: Shaping while the mixture is too hot can make it sticky and difficult to form. Waiting a few minutes makes the process smoother.

Step 4: Chilling and Serving

Transfer the shaped Baslogh to a tray or container and refrigerate for 5–6 hours. This chilling step allows the dessert to set and develop its characteristic chewy, melt-in-your-mouth texture.

Once chilled, your Baslogh is ready to enjoy. Serve it as a delicious Persian dessert alongside tea, coffee, or as a sweet treat for festive occasions like Nowruz or Yalda Night.

Key Tips for Making Delicious Baslogh with Starch

• The heat should be very gentle, and the mixture should be stirred continuously to allow the starch to cook slowly and become translucent. This ensures that the raw taste is completely eliminated.
• Wait a little for the mixture to cool down before shaping the Baslogh, and make sure to grease your hands.
• You can use oil instead of butter, but the taste and flavor of butter make a significant difference in the Baslogh.
• For making Baslogh, it’s best to use desiccated coconut with a higher fat content for a better texture.

How to Store Baslogh ?

Store Baslogh in an airtight container in the fridge for up to one week. It pairs wonderfully with hot tea or saffron herbal tea.

Baslogh Cooking FAQ – Everything You Need to Know

• Can I use cornstarch instead of wheat starch?
  Yes — the texture will be softer and more delicate, but still delicious.
• Why did my Baslogh turn runny?
  It wasn’t cooked long enough. Cook until the mixture pulls away from the sides of the pot.
• How do I make Baslogh more chewy?
  Cook a little longer and reduce liquid slightly.