Sahlab (Middle Eastern Pudding)

 

Sahlab (Middle Eastern Pudding)

from food.com

This is very simple, and almost addictive, in its subtle taste.

Ingredients:

4 cups milk (I used 2% or skim)

1/2 cup cornstarch (can decrease to 1/3 cup; can use arrowroot starch)

1 tsp vanilla

sugar to taste (I used 4 1/2 - 5 Tbsp)

Toppings:

ground cinnamon

unsweetened dried shredded coconut

chopped pistachios

Directions:

Combine starch and water in a small cup and stir well.

Add milk to a soup pan or dutch oven pot.

Stir in starch mixture in milk before it gets warm.

Add in vanilla and sugar.

MUST stir constantly until it becomes thick and comes to a boil.

Let boil for 2 minutes, meanwhile still stirring.  

Serve in dessert bowls - if it gets that far!  Great right out of the pan.

Top with cinnamon and coconut or just chopped pistachios.

It's traditionally eaten hot, but it can be eaten cold, too, after it is firm.

Enjoy!