Yakh Dar Behesht (Persian Milk Pudding) The Best Recipes

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Yakh Dar Behesht (Persian Milk Pudding)

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

Ingredients :

• 3/4 cup rice flour
• 2 cups water
• 2 cups milk
• 1 cup heavy whipping cream
• 1/4 cup cornstarch
• 3/4 cup white sugar
• 5 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 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.

Notes :

• Substitute coconut milk for the heavy whipping cream if desired.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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