Yakh Dar Behesht (Persian Milk Pudding) Popular Recipes

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Yakh Dar Behesht (Persian Milk Pudding)

"A lovely Persian dessert that translates to Ice in Paradise."

Ingredients :

three/four cup rice flour
2 cups water
2 cups milk
1 cup heavy whipping cream
1/4 cup cornstarch
3/4 cup white sugar
five tablespoons rose water
2 tablespoons crushed pistachios
2 tablespoons chopped almonds
1 tablespoon dried rose petals

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H20M

Dissolve rice flour in water in a bowl and pour right into a saucepan over medium warmth. Whisk milk, cream, and cornstarch in a bowl and pour into the saucepan. Bring rice flour and milk mixture to a boil. Add sugar and rose water; reduce heat to low and simmer, stirring constantly, till sugar is dissolved and pudding thickens, about five minutes.
Scoop pudding into small serving bowls and garnish with pistachios, almonds, and rose petals. Place bowls within the refrigerator to chill absolutely, approximately 1 hour.

Notes :

Substitute coconut milk for the heavy whipping cream if preferred.
Reynolds® Aluminum foil can be used to hold food moist, cook it evenly, and make easy-up less difficult.

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