Persian Walnut Pastry Swirl
1/2 Cup Corn Starch 1/2 Cup Rose Water 1/2 Tsp Zafran (Saffron) 1 Cup Sugar 1 Tbsp Butter Shredded Coconut 2 Cups Water PREPARATIONS: 1- Soak the zafran (saffron) in boiling water for 30 minutes. DIRECTIONS: 1- Mix the corn starch with the water in a bowl and stir thoroughly until well dissolved. 2- Add the rose water to the bowl and mix well. 3- Add the sugar to the bowl and mix up until well blended. 4- Now add the prepared saffron to the bowl, mix thoroughly. 5- Pour the mixture into a pan. 6- Heat the pan at low heat and keep stirring. 7- When the mixture starts to thicken add the butter to the pan and continue stirring. 8- Keep stirring until the mixture is thickened and shapes like soft dough or jello. 9- Turn off the heat and let the mixture slightly cool down so it doesn't burn your fingers, but don't let it get hardened, start the next step before the mixture looses its sticky character. 10- Take one tsp of the mixture and dip it in shredded coconuts. 11- Place a walnut on top of the baslogh. 12- Let it cool and keep it in refrigerator before consumption.
BASLOGH CALORIES & NUTRITION VALUES
Baslogh a Persian walnut pastry swirl is really sweet and delightful. Baslogh's key ingredient that give baslogh a very distinctive flavor is rose water. Steam distilling of crushed petals of rose was first developed in Persian and is used commonly in persian pastries and candies. 2.2 oz (54 g) of baslogh contains 128 calories. Baslogh is low in cholesterol and sodium but high in sugar.
nutritional factsServing Size 64g
Amount Per Serving