Vegan Yakh Dar Behesht (Ice in Heaven) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1 liter almond milk (1 1/8 quart) |
1 liter cold water (1 1/8 quart) |
150 g cornstarch (5 ounces) |
80 g rice flour (3 ounces) |
500 g raw sugar (17 1/2 ounces) |
1/2 cup rose water |
1 cup pistachios, very finely chopped |
Directions:
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. 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. Stir continuously while the liquid heats up and bring it to a simmer. Stir continuously!
4. Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!).
5. Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level. Allow to cool.
6. Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan.
7. Spread the crushed pistachios over the top and serve.
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