Baslogh pomegranate is one of the original Iranian sweets that can decorate Yalda night table. Undoubtedly, all guests will congratulate you on the unique taste and texture of this sweet.
- Flower starch: 1 measure
- Corn starch: 1 tsp
- Water: 2 cups
- Sugar: 1 cup
- Rose: 3 tbsp
- Lemon ink: To the extent necessary
- Jelly powder in red color with desired taste, preferably pomegranate: 5 tablespoons
- Butter: 1 tbsp
- Liquid oil: 1 tbsp
- Coconut powder, chickpea flour or plain flour, walnuts, chocolate or pistachios: for decoration
Tip: Use fresh starch to make pomegranate sauce.
If in doubt, soak the starch in two glasses of cold water. Let it sit for a quarter of an hour.
Then drain the water on the starch. In the meantime, sprinkle a tray or Pyrex dish with greasy cotton and flour.
Now pour the starch, water, sugar, jelly powder and lemon juice into a non-stick pan and stir thoroughly with a wooden spoon.
Then put on a gentle heat and stir constantly.
When the steam has risen, turn down the heat as low as possible so that the starch cooks well and smells raw. (About twenty minutes)
Now add butter, oil and rose water. Stir. When separated from the wall of the pot and collected in the middle, turn off the heat.
Five minutes later, pour into a Pyrex dish and flatten the batter with a spatula or spoon.
Gently squeeze the coconut powder. Refrigerate for an hour.
Then cut or mold with a wet knife as desired.
Finally, we roll the pomegranate in flour or coconut powder and keep it in a sealed container in the house.