Traditional Sahlab

A smooth, milky cream that coats the palate, scented with rose water. The texture is thick and velvety, contrasted by crunchy pistachios and the warmth of cinnamon.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 371
• Protein: 10 g
• Carbs: 54 g
• Fat: 13 g

Ingredients

• 1 L Whole milk ( fresh )
• 60 g Corn starch ( powder )
• 100 g White sugar ( granulated )
• 2 tbsp rose water ( pure )
• 1 pinch Cinnamon powder ( for garnish )
• 20 g Roasted salted pistachio optional ( crushed )
• 20 g Coconut meat optional ( grated )
• 15 g Sahlab powder (orchid tuber) ( sifted )

Instructions

1. Diluting starch and sahlab

   In a bowl, mix the cornstarch and sahlab powder with 100 ml of cold milk. Stir vigorously to dissolve all lumps until a smooth liquid is obtained.

2. Heating the milk

   Pour the remaining milk and sugar into a saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.

3. Thickening

   Pour the starch and sahlab mixture into the hot milk. Cook while whisking constantly for about 5 to 8 minutes. The preparation should thicken until it heavily coats the spoon and becomes slightly elastic.

4. Flavoring and serving

   Remove from heat and stir in the rose water. Pour into cups. Sprinkle with cinnamon, shredded coconut, and crushed pistachios.

Chef's tips

• Never boil the rose water, it would lose all its aromatic finesse.
• If the cream is too thick, loosen it with a splash of hot milk.

Storage

Consume immediately while hot. Does not store well as the starch sets upon cooling.