Yakh Dar Behesht (Persian Milk Pudding)

A beautiful Persian dessert that translates to Ice in Paradise.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
4 servings


  • 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


  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.

Nutrition Facts (per serving)

592 Calories
28g Fat
78g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 592
% Daily Value *
Total Fat 28g 36%
Saturated Fat 16g 79%
Cholesterol 91mg 30%
Sodium 94mg 4%
Total Carbohydrate 78g 28%
Dietary Fiber 2g 6%
Total Sugars 44g
Protein 9g
Vitamin C 1mg 4%
Calcium 202mg 16%
Iron 1mg 3%
Potassium 322mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.