Serves 5-6
Recipe type: Dessert
Cuisine: Azeri/Persian
  • ½ cup wheat starch
  • 1 cup milk (I used 1%) Do not use skim milk
  • 4 cups water
  • ¾ cup sugar
  • ¼ cup rosewater
  • 1 TBSP chopped pistachios
  • ½ tsp rose petals (optional)
  1. Bring 4 cups of water to a boil in a 6-Qt nonstick stockpot over medium high heat.
  2. Mix the wheat starch and milk in a bowl and whisk until the starch completely dissolves in the milk.
  3. Add the milk mixture to the boiling water and keep stirring over medium high heat with a silicone covered whisk until the mixture gets very hot and steam rises.
  4. Add sugar and keep stirring and bring the mixture to a boil. When the mixture starts thickening reduce the heat to medium and keep stirring for another 10 minutes, or until the Palda thickens further and coats the back of the wooden spoon. Palda will thicken as it chills in the refrigerator. Do not overcook.
  5. Add the rosewater and continue stirring for an additional couple of minutes. Turn the heat off and pour into individual bowls.
  6. Cool in room temperature uncovered about 1 ½ hours. Cool completely in the refrigerator for at least 2 hours before serving.
  7. Garnish each bowl with a few rose petals and chopped pistachio before serving.
Both wheat starch and rosewater are sold in Persian/Middle Eastern markets.
Recipe by Persian Mama at