Desserts
How to Make Sahlab
Sahlab is a hot dessert with wide popularity in the Levant; it is commonly enjoyed on breakfast tables or for suhoor during the holy month.
Ingredients
Start here, then move straight into the method.
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- 4 tablespoons powdered milk with 7 cups water, or you can use 2 liters of liquid milk depending on what you have
- 3 tablespoons level cornstarch
- 3 tablespoons sugar or to taste
- 1 teaspoon vanilla powder
- 1 tablespoon rose water or orange blossom
- Pinch of sesame
- 2 tablespoons shredded coconut
- Pinch of cinnamon
- 3 tablespoons ground rice, optional
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- Garnish
- A pinch of cinnamon and grated coconut with almonds and pistachios, as desired
- Sahlab: recipe and method by a friend and the chef of Shoutabkhin Today
Method
Follow the cooking sequence without leaving the page.
- Combine the milk with the water and mix well until fully dissolved.
- In a pot, place the starch, vanilla, sugar, coconut, and a pinch of sesame; pour the milk over them and stir well until blended.
- Place the pot over the heat, stirring constantly to prevent the starch from clumping or burning; after it boils, lower the heat and continue stirring until the sahlab thickens and becomes firm.
- Stir in the rose water and cinnamon, then turn off the heat and pour the sahlab into cups or serving bowls and add the garnish.
- Note: You can adjust the ingredient amounts according to the quantity you want.
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
