SAHLAB (MIDDLE EASTERN PUDDING)
This is a quick and easy to prepare dessert. I usually always have the ingredients on hand. There are boxed versions of this pudding, but it is traditionally prepared at home. You can add more or less cornstarch if preferred. This dessert is so versatile that it can be served warm or chilled. I love to eat it both ways, when it chills it firms up.
Provided by chef FIFI
Categories Dessert
Time 8m
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Combine cornstarch and water in a small cup and stir well.
- Add milk to a soup pan or dutch oven pot.
- Stir in cornstarch mixture in milk before it gets warm.
- Add in vanilla and sugar.
- Must stir constantly until it comes to a boil.
- Let boil for 2 minutes, meanwhile still stirring.
- Serve in dessert bowls.
- Top with cinnamon and coconut or just chopped pistachios.
- It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
- Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Andy Schultz
[email protected]This sahlab is so easy to make, it's perfect for a weeknight dessert. I usually have all the ingredients on hand.
Tabligh Media96
[email protected]I love to experiment with different flavors. I've tried adding cinnamon, cardamom, and even saffron to this sahlab recipe. They all turned out great!
Adayva Lavine
[email protected]This sahlab is the perfect comfort food. It's warm, creamy, and sweet. It always makes me feel better when I'm feeling down.
Jazahve Baptiste
[email protected]I made this sahlab in a slow cooker. It turned out perfectly! The slow cooker did all the work for me.
Adil Mukhtar
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pistachios. It turned out great!
Sk Alaminz Vai
[email protected]This recipe was a disaster! The sahlab never thickened, no matter how long I cooked it. I ended up throwing it out.
Simardeep Singh
[email protected]The sahlab was a bit too thick for my liking. I think I'll add a little more milk next time.
Sadia Malik
[email protected]This sahlab was a bit too sweet for my taste. Next time, I'll reduce the amount of sugar by half.
yousafzai gaming
[email protected]I'm not a huge fan of rosewater, so I omitted it from the recipe. The sahlab still turned out delicious! It was creamy and flavorful, with a hint of nuttiness from the pistachios.
marten zaher
[email protected]I followed the recipe exactly and the sahlab turned out perfectly. It was so easy to make and it tasted amazing. I'll definitely be making this again.
Charlotte Murina
[email protected]This sahlab was a hit at my dinner party! Everyone loved the unique flavor and texture. It was a great way to end the meal on a sweet note.
Ahmad Bello
[email protected]I've never had sahlab before, but I'm so glad I tried this recipe. It's unlike any other pudding I've ever had. The texture is smooth and velvety, and the flavor is rich and complex. I can't wait to make it again!
Frankie Welch
[email protected]This sahlab recipe was a delight! The pudding turned out creamy and flavorful, with just the right amount of sweetness. I especially enjoyed the nutty flavor of the pistachios and the floral aroma of the rosewater. It was the perfect dessert to end a