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Baslogh Anar – Pomegranate & Pistachio Jelly Confection

Baslogh Anar – Pomegranate & Pistachio Jelly Confection

Prep Time 30 minutes
Cook Time 5 minutes
Servings 60 pieces
Author Labsalliebe

Ingredients

INGREDIENTS BASLOGH ANAR

INGREDIENTS SUGAR SYRUP

  • 400 g (2 cups) sugar
  • 225 ml (1 cup) water
  • 2 tbsp fresh lemon juice
  • 3 small strips lemon peel

INGREDIENTS BASLOGH ANAR

  • 350 ml (1½ cups) fresh pomegranate juice
  • 65 g (½ cup) cornstarch or wheat starch
  • ½ lemon Juice of
  • 80 g (½ cup) pistachios

INGREDIENTS FOR COATING

  • 25 g cornstarch + 25 g powdered sugar or
  • 50 g Unsweetened coconut flakes

Instructions

HOW TO MAKE BASLOGH ANAR

PREPARE THE SYRUP

  1. Simmer sugar, water, lemon juice, and peel at 105–110°C (220–230°F) for about 25 minutes.

MAKE THE BASLOGH

  1. Juice the pomegranates.

  2. Whisk starch with pomegranate and lemon juice in a pot. Heat gently.

  3. Once it thickens, slowly add the syrup, stirring constantly to prevent sticking.

  4. Simmer on low heat for 25–30 minutes until glossy and translucent.

  5. Stir in pistachios at the end.

  6. Pour into a dish dusted with starch-sugar or coconut.

  7. Dust the top, cover with parchment, cool at room temperature, then refrigerate overnight.

  8. The next day, loosen the sides, turn out, and cut into cubes.

Recipe Notes

Store airtight in a cool place. Keeps for up to one month.