Dessert
Yakh dar Behesht
یخ در بهشت
Also called: Persian Milk Pudding
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 2 h
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Eaten across Iran
- Serving
- 150 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- milk dairy 1 L
- starch 60 g
- sugar 150 g
- rosewater 30 mL
- slivered pistachios tree nut 30 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. The dessert needs at least two hours in the refrigerator to set
Method
Dissolve the starch completely in a little cold milk.
Warm the remaining milk with the sugar over medium heat.
Add the starch mixture gradually while stirring constantly.
Cook until thick and glossy, then stir in the rosewater at the end.
Pour into serving dishes and refrigerate for at least two hours.
Garnish with slivered pistachios and serve cold.
Cook's notes
Dissolve the starch in cold milk to avoid lumps, and add the rosewater at the end so its aroma survives.
Background
Yakh dar Behesht is a favorite dessert for gatherings and Ramadan, and its cool, wobbling texture is what earned it the name “ice in heaven.”
Nutrition
| Energy | 200 kcal |
|---|---|
| Protein | 5 g |
| Fat | 6 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0689 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods