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    You are in: Home / Recipes / Vegan Yakh Dar Behesht (Ice in Heaven) Recipe
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    Vegan Yakh Dar Behesht (Ice in Heaven)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sharon123's Note:

    This Iranian sweet is quite unusual but also quite absurdly simple really. It is delightfully simple to make and has a milky sweet taste with a lovely creamy consistency and colourful crunchy pistachios all over the top - what more could you ask for in a dessert? The only thing you really need to know about it is that you have to stir it constantly to stop it going lumpy. From Gormandize.

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    Units: US | Metric


    1. 1
      Place cold water in a large bowl and add the cornstarch. Stir well until the cornstarch is completely dissolved (there should be no lumps as long as you do this in cold water).
    2. 2
      Place the almond milk and rice flour in a saucepan and stir well to dissolve. Add the cornstarch and place the saucepan over a low heat.
    3. 3
      Stir continuously while the liquid heats up and bring it to a simmer. Stir continuously!
    4. 4
      Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!).
    5. 5
      Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level. Allow to cool.
    6. 6
      Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan.
    7. 7
      Spread the crushed pistachios over the top and serve.

    Ratings & Reviews:


    Nutritional Facts for Vegan Yakh Dar Behesht (Ice in Heaven)

    Serving Size: 1 (1854 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 349.0
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 4.9 mg
    Total Carbohydrate 73.4 g
    Dietary Fiber 1.5 g
    Sugars 50.8 g
    Protein 3.0 g

    The following items or measurements are not included:

    almond milk

    rose water

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