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Yakh Dar Behesht (Persian Milk Pudding)

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"A beautiful Persian dessert that translates to Ice in Paradise."
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1 h 20 m servings 590 cals
Original recipe yields 4 servings


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  1. 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.
  2. 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.


  • Cook's Note:
  • Substitute coconut milk for the heavy whipping cream if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 590 calories; 28.2 g fat; 77.6 g carbohydrates; 8.5 g protein; 91 mg cholesterol; 94 mg sodium. Full nutrition

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