Yakh Dar Behesht Persian Milk Pudding Recipes

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YAKH DAR BEHESHT (PERSIAN MILK PUDDING)



Yakh Dar Behesht (Persian Milk Pudding) image

A beautiful Persian dessert that translates to Ice in Paradise.

Provided by hitchi

Categories     Asian Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

¾ cup rice flour
2 cups water
2 cups milk
1 cup heavy whipping cream
¼ cup cornstarch
¾ cup white sugar
5 tablespoons rose water
2 tablespoons crushed pistachios
2 tablespoons chopped almonds
1 tablespoon dried rose petals

Steps:

  • Dissolve rice flour in water in a bowl and pour into a saucepan over medium heat. 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, until sugar is dissolved and pudding thickens, about 5 minutes.
  • Scoop pudding into small serving bowls and garnish with pistachios, almonds, and rose petals. Place bowls in the refrigerator to cool completely, about 1 hour.

Nutrition Facts : Calories 592.2 calories, Carbohydrate 78 g, Cholesterol 91.3 mg, Fat 28.2 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 15.7 g, Sodium 94 mg, Sugar 43.9 g

VEGAN YAKH DAR BEHESHT (ICE IN HEAVEN)



Vegan Yakh Dar Behesht (Ice in Heaven) image

This Iranian sweet is quite unusual but also quite absurdly simple really. It is delightfully simple to make and has a milky sweet taste with a lovely creamy consistency and colourful crunchy pistachios all over the top - what more could you ask for in a dessert? The only thing you really need to know about it is that you have to stir it constantly to stop it going lumpy. From Gormandize.

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 10-12

Number Of Ingredients 7

1 liter almond milk (1 1/8 quart)
1 liter cold water (1 1/8 quart)
150 g cornstarch (5 ounces)
80 g rice flour (3 ounces)
500 g raw sugar (17 1/2 ounces)
1/2 cup rose water
1 cup pistachios, very finely chopped

Steps:

  • Place cold water in a large bowl and add the cornstarch. Stir well until the cornstarch is completely dissolved (there should be no lumps as long as you do this in cold water).
  • Place the almond milk and rice flour in a saucepan and stir well to dissolve. Add the cornstarch and place the saucepan over a low heat.
  • Stir continuously while the liquid heats up and bring it to a simmer. Stir continuously!
  • Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!).
  • Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level. Allow to cool.
  • Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan.
  • Spread the crushed pistachios over the top and serve.

Nutrition Facts : Calories 349.1, Fat 5.7, SaturatedFat 0.7, Sodium 5, Carbohydrate 73.5, Fiber 1.6, Sugar 50.9, Protein 3

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