Sahlab Recipe
Warm and comforting milk pudding drink topped with ground cinnamon and nuts.
Servings 5 people
Ingredients
- 4 Cups Whole milk (960ml)
- 1/4 Cup Sugar (50g)
- 1/2 teaspooon Rose water or orange blossom water
- 4 Tablespoons Cornstarch
Topping options (per serving)
- A pinch of ground cinnamon
- 2 teaspoons Toasted Shredded coconut
- 2 teaspoons Chopped pistachios
Instructions
- Pour the milk, sugar and rose water into a medium or large sauce pan and cook over medium heat. Place the cornstarch in a medium bowl next to it.
- Once you notice small bubbles around the pan, pour 1/2 cup of the hot milk into the cornstarch and stir until smooth.
- Pour the cornstarch mixture back to the pan.
- Cook over medium low while constantly stirring from reaching all the way to the bottom of the pan.
- Cook until the mixture is thick and coats the back of the spoon without dripping.
- Remove from heat, and pour into a large measuring cup with a spout.
- Divid the warm liquid between the serving cups.
- Top with your choice of topping and serve immediately.
Notes
- This recipe makes 4-6 servings depending of the serving size, and you can cut the recipe in half.
- The Sahlab is best the same day served warm. Store leftovers in the refrigerator and reheat when ready. Note that reheating might thin the warm pudding.
- To prevent the Sahlab from sticking to the pan or becoming lumpy, make sure you stir continuously from the bottom of the pan once you’ve added the cornstarch mixture.
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