SahlabSalep

Name: SahlabSalep
Ingredients: 1 1/2 tablespoons pulverized sahlab or 2 tablespoons cornstarch; 4 cups milk; 3 tablespoons sugar, or to taste; 2 teaspoons rose or orange-blossom water (optional); 2 tablespoons finely chopped pistachios; Ground cinnamon

6 ingredients

7 steps

Ingredients

1 1/2 tablespoons pulverized sahlab or 2 tablespoons cornstarch
4 cups milk
3 tablespoons sugar, or to taste
2 teaspoons rose or orange-blossom water (optional)
2 tablespoons finely chopped pistachios
Ground cinnamon

Directions

1

In a bowl mix the pulverized sahlab or cornstarch with a few tablespoons cold milk.
2

Bring the remaining milk to a boil.
3

Pour in the sahlab or cornstarch mixture, stirring vigorously so as not to let lumps form.
4

Cook over very low heat, stirring all the time, until the milk thickens (about 10 minutes).
5

Then stir in the sugar and, if you like, rose or orange-blossom water.
6

Serve in cups (a ladle is useful), with finely chopped or ground pistachios sprinkled on top and a dusting of cinnamon.
7

In Egypt it is the custom to sprinkle grated coconut on top.