Sahlab Milk Pudding
Sahlab powder, milk, sugar and a little cornstarch, stirred with orange blossom water and finished with cinnamon and pistachios. It sets in 15 minutes and serves 4.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 ml
- 20 g
- 15 g
- 60 g
- 1 tsp
- 1 g
- 15 g
Process
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In a small bowl, whisk the sahlab powder and cornstarch with 100 ml of the cold whole milk until completely smooth and lump-free.
Pour the remaining 700 ml whole milk into a medium heavy-bottomed saucepan with the granulated sugar. Warm over medium heat, stirring, until the sugar dissolves and small bubbles appear at the edges; do not let it boil hard.
Reduce the heat to low. Slowly pour the sahlab and cornstarch mixture into the warm milk, whisking constantly to prevent lumps.
Cook over low heat for 5 to 7 minutes, whisking continuously, until the pudding thickens enough to coat the back of a spoon and a whisk leaves a visible trail.
Remove from the heat and stir in the orange blossom water. Whisk for 30 seconds to release steam and smooth the surface.
Pour into 4 small bowls or cups. Let cool for 5 minutes, then dust with ground cinnamon and scatter over the chopped pistachios. Serve warm or chilled.
Kitchen notes
Kitchen notes
- The most common mistake is adding the sahlab mixture to boiling milk, which causes instant lumps. Keep the heat low and whisk constantly while pouring.
- Sahlab must be dissolved in cold milk first; never add the powder directly to hot liquid.
- The pudding is ready when it thickly coats a spoon and a finger drawn across the spoon leaves a clear line. It will thicken further as it cools.
- If the pudding becomes too thick after chilling, whisk in a splash of cold milk to loosen it.
Substitutions
- whole milk→oat milk or almond milk for a dairy-free version
- orange blossom water→rose water or vanilla extract
- pistachios→toasted almonds or walnuts
Storage & reheating
Store cooled sahlab in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, whisking in a splash of milk to restore a creamy consistency. Do not freeze; freezing makes the pudding watery and grainy.
FAQ
The questions we get asked most
Why did my sahlab pudding turn lumpy?
Lumps form when the sahlab and cornstarch are added to hot milk without being dissolved first, or when the heat is too high. Always whisk the powders into cold milk until smooth, then stream that mixture into warm, not boiling, milk while whisking constantly. If lumps do appear, pour the pudding through a fine-mesh sieve and return it to low heat, whisking until smooth.
Can I make sahlab without sahlab powder?
Yes, you can substitute with cornstarch alone, but the texture will be less creamy and lack the distinctive flavor. Use 30 g cornstarch instead of the sahlab and cornstarch combination, and add a teaspoon of vanilla or orange blossom water for aroma. The pudding will still set but will be more like a simple cornstarch pudding.
How do I know when the pudding is thick enough?
The pudding is ready when it coats the back of a spoon thickly and a finger drawn through the coating leaves a clear track. It should also fall from the whisk in a slow ribbon. Remember it thickens more as it cools, so pull it off the heat when it is slightly looser than your target consistency.
Can I use low-fat or skim milk?
Yes, but the pudding will be less rich and creamy. Whole milk gives the best results because its fat helps create a silky texture. If using low-fat milk, you may need to increase the cornstarch slightly to achieve the same thickness, and the flavor will be milder.
How long does sahlab keep in the fridge?
Sahlab keeps in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming. After that, it may become watery or develop an off smell, so discard it.
Can I serve sahlab cold?
Yes, sahlab is delicious both warm and chilled. If serving cold, pour it into bowls, let it cool to room temperature, then refrigerate for at least 2 hours until set. It will become firmer when cold; you can stir in a little milk before serving if you prefer a looser consistency.
Why is my sahlab pudding grainy?
Graininess usually means the sahlab powder was not fully dissolved or the pudding was cooked at too high a heat, causing the starch to seize. Next time, whisk the sahlab with cold milk until no dry specks remain, and cook over low heat, stirring constantly. If it is already grainy, blend it briefly with an immersion blender or push it through a sieve while still warm.
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