Middle EasternSahlab
Hot milk thickened with cornstarch, sugar and vanilla until creamy, poured into cups and topped with cinnamon, coconut, chopped pistachios and raisins. The cornstarch version most homes and cafés make today.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Mixing
2 minutesWhisk the cornstarch and sugar into 250 ml of the cold milk until smooth.
Success cueSmooth, with no lumps of starch.
- 02
Heating
6 minutesMedium heatHeat the rest of the milk in a pan over medium heat until steaming, then pour in the cornstarch mixture, whisking all the time.
Success cueHot milk with small bubbles at the edge.
- 03
Thickening
7 minutesLow heatKeep whisking over low heat for 5 to 7 minutes until it thickens enough to coat a spoon, then stir in the vanilla and orange blossom water.
Success cueThick and creamy; it coats the back of a spoon.
Watch outIt catches on the bottom quickly; keep whisking.
- 04
Serving
2 minutesPour into cups and top with the cinnamon, coconut, pistachios and raisins. Serve hot.
Success cueThick white sahlab under a scatter of toppings.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Low heat and constant whisking give a silky sahlab with no burnt taste.
- • Always dissolve the cornstarch in cold milk first; added to hot milk it forms lumps.
- • It thickens further as it cools; add a splash of hot milk if it gets too thick.
Common mistakes
- • Adding the cornstarch straight to hot milk.
- • Cooking it on high heat, so it burns on the bottom.
- • Stopping too early, so it stays thin and tastes of raw starch.
Substitutions
- • Instead of cornstarch: real sahlab powder, used as the packet says
- • Instead of pistachios: chopped walnuts or almonds
- • Instead of milk: lactose-free milk
Serving ideasServe hot in mugs on cold evenings and after tarawih prayers.
Potential allergens
Milk, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Is this real sahlab?
Real sahlab is made from the ground tubers of wild orchids, which are now scarce and protected in some countries. Most homes and cafés thicken it with cornstarch, as here.
Why is my sahlab lumpy?
The cornstarch went into hot milk, or you stopped whisking. Strain it, or blend it for a few seconds.
Can I make it ahead?
Up to a day in the fridge. Reheat it slowly with a little milk, whisking, and add the toppings just before serving.
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