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Delicate, aromatic and heavenly, this dessert is appropriately called, Ice In Paradise, translated from
Farsi (Persian) Yakh /Ice — Dar /In — Behesht /Paradise. An easy to prepare dessert, the secret to success is constant stirring to avoid lumps or sticking to the pot. This dessert must be kept chilled until it is served. I am delighted to introduce Yakh Dar Behest / Ice In Paradise!
Ice In Paradise • Yakh Dar Behesht • یخ در بهشت
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 4 cups milk/ 1 litre dairy milk –or- non-dairy rice or almond milk
• 96 gr /¾ cup corn starch, plus
• 8 gr/ 1 Tbsp rice starch – or- corn starch
• 150 gr/ ¾ cup granulated sugar
• 2 Tbsp rose water
• Pinch (1/16 tsp) ground cardamom
DIRECTIONS
◊ ‘Mise en place‘… have all ingredients measured and ready.
◊ Avoid any distractions.
◊ In a non-stick medium sauce pan, using wooden spoon, dissolve cornstarch in cold milk.
Add sugar and further dissolve.
◊ Once dissolved, put the saucepan over medium-heat. Non-stop, stir constantly until the mixture starts boiling (about 10 minutes).
◊ Add rosewater and cardamom and stir for a few more minutes. Stir rapidly and constantly to prevent sticking and especially lumping, until the mixture thickens and reaches the consistency of confection cream/soft custard. Remove from heat. (Makes about 5 cups.)
◊ → It may be served in the following ways, served after chilling overnight in the refrigerator:
♦ To serve as spooned out, like custard: Pour into an elegant bowl and decorate with slivered pistachios.
♦ To serve in individual small dish or ramekin. Garnish with coarsely ground pistachios.
♦ To serve cut into diamond shape
Pour into rectangular or square Pyrex dish/baking pan to make 2 cm/ 7/8” thick. Do not use a smaller dish because it will result in a layer thicker than 2cm. Once chilled, using sharp knife (and carefully, not to scratch the baking pan), cut the cake in small diamond shape with 2.5 cm/ 1” apart lines (straight parallel lines and then parallel diagonal lines). Carefully remove and decorate on a platter. Garnish with coarsely ground pistachios.
♦ Pour into mini silicone molds. Once chilled, unmold and place them on attractive, non-white platter and garnish with coarsely ground pistachios.
~ Noushe Jan! • نوش جان ~
¯˜”*°•♥• °*”˜¯
So, what’s cooking in your kitchen?
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→ Look, I made it!
November 14, 2013
“I’ve made “Yakh Dar Behesht,” Persian for “Ice in Paradise”, using a recipe from the amazing Fae. Look at these delicate beauties! That is enough reason for celebration. “
~~The Seasoned Traveler
![November 14, 2013 "... I fell in love with [it] straight away. I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it Ice In A Pink Paradise! So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. " ~~Shivaay Delights](https://faestwistandtango.wordpress.com/wp-content/uploads/2013/11/shivaay-delights2.jpg)
November 14, 2013
“… I fell in love with [it] straight away. I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it Ice In A Pink Paradise! So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. “
~~Shivaay Delights
Absolutely gorgeous!
I just cooked this and I cannot wait for it to cool down! I tried some that was stuck to the spoon and I am in heaven!
I’ve always wanted to try these Fae, I never got a chance to taste them when I lived in Iran. Kudos on an exquisite presentation. Truly lovely and entirely tempting and inspiring.
Please make it when Felfeli visits. I think the sweetness and the texture is most child friendly. 😀
Oh these look amazing!
Fae I saw these on your Facebook page last night and they looked soooo delicious!
5:34 AM
Just cooked these this morning! Now I’m just waiting for them to finish setting in the fridge before I can devour them! Our home smells heavenly and I tried a bit that was stuck to the cooking spoon and I just cannot wait to try the rest! I’ll let you know how it goes
These look beautiful. Cardamom and rosewater?! – I bet they are sublime!
These look delicious, and so pretty! Bookmarking the recipe. Thanks for sharing! 😀
What a tasty dessert idea!
Delish & beautful!
This looks so tasty. Oh, my – I am hungry now.
Where do you buy your rosewater, Fae? I have a tough time finding it here in NM. I like the idea of using a silicon mold – it yields such a beautiful presentation in your photos. Great job, Fae – you are inspiring to me! What a chef you are! Have a fantastic day. – Shanna P.S. The pistachios really make this dish with their color, flavor and juxtaposing texture to the creaminess of the Yakh Dar Behesh. I noticed that they are not in the recipe themselves, but then re-read the instructions and saw they are, indeed, listed as a gorgeous garnish. 
I buy rose water in a Persian grocery store. I have seen them in Mediterranean grocery stores and also at higher end grocery stores. It is not expensive and lasts forever. I think this dessert goes well with small piece of fruit as well.
You know Fae, I think I will slot time to try a lot of your Persian recipes in the upcoming months..I am so attracted
This is such a beautiful dessert, Fae! So elegant and delicate. Perfect for any dinner party!
Wow, Fae. These are beautiful. They incorporate some of my favorite flavors. I had one of these at a Persian restaurant here in NYC and I tried to get one home to my husband before it melted, but by the time I got it there, I just had a fragrant pool of water out of paradise.. I’m so impressed that the recipe is not that difficult. Thanks for breaking down such a beautiful dish! Just lovely!
Thank you Amanda. Too bad it’s liquid drained. If it is well mixed and cooked until it is fully hardened, it should not have done that. The platter with diamond shaped dessert is the one I made and took it to my friend’s pot luck party. It maintained its solidity. 😛
It surely looks like ice in paradise. Heavenly!
I just love these kinds of desserts… milky, creamy, yummy!
They looks so pretty, are they like the panna cotta?
No, panna cotta is somewhat jello like vs this one is more like solid rice pudding.
I’ve eaten this but never made it before, they really are wonderful. You are so talented in the kitchen, so artistic. They are just beautiful.
Ms. Fae… the recipe looks familiar. I’ve done a recipe like this before, but insteaned of milk, I use coconut milk, and instead of rosewater, I add corn kernels. This recipe is called Maja Blanca.
What actually is more important with Maja Blanca is the topping. there’s no fresh grated coconut here in the US. We cook the coconut milk until it evaporates, and leaves some solids. These are the toppings. I don’t know what it’s called. It’s delicious.
I just googled it… how interesting. I think I had Maja Blanca before. It is richer version of the same thing, as you said, w/o rosewater and with corn! 😀 )))
Fae, that looks gorgeous! It makes me want to reach for one and bite into its soft, sweet, custardy goodness! Flavored with rose water, too? Perfect! I happen to have some and was still looking for ways to use it. xoxo, Angie.
I hadn’t made this dessert for a long time because of the starch and sugar. But now, I think the ratio is not that badfor occasional treat and you eat a piece or two, don’t you think. 😀 )))
Oh, Fae! This looks absolutely divine! Truly a dish of paradise… Mmmm!
lovely and yummy… I am drooling over the photo
Sweet Rabbit, It had been a long time since I made it last, and now that I made it, it was so good that I want to try to make them more often. 😛
Fae, you really do have a very delicate hand in the kitchen. These look so beautiful.
You are too kind Maria. It was that extra effort for the photos! 😀 )))
Oh how pretty! I want to eat them but at the same time just look at them x
Sweet Dimple, By the time I have responded to your this comment, you have already made it and how beautifully! 😀
Thank you so much Fae! They are so pretty I just had to try for myself x