Yakh Dar Behesht (Persian Milk Pudding) recipe
All Recipes World Cuisine Recipes Asian
Ingredients
- 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
Nutrition Info
- 592.2 caloriescarbohydrate: 78 gcholesterol: 91.3 mgfat: 28.2 gfiber: 1.7 gprotein: 8.6 gsaturatedFat: 15.7 gservingSize: -sodium: 94 mgsugar: 43.9 gtransFat: : -unsaturatedFat: : -
Directions Yakh Dar Behesht (Persian Milk Pudding)
Directions
-
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.