Sahlab

Ingredients

• 4 cups (950 ml) whole milk
• 4 tbsp (32 g) cornflour
• 5 tbsp (65 g) caster sugar
• 1 tbsp rose water
• 1 tsp orange blossom water
• 1/4 cup (30 g) shelled pistachios
• 1 tsp ground cinnamon
• 2 tbsp desiccated coconut

Before you cook

• Chop the pistachios roughly on a board.
• Whisk the cornflour into 1/2 cup of the cold milk until no lumps remain.
• Set out four small heatproof glasses.

Steps

1. Pour the remaining milk into a heavy saucepan and add the sugar.
2. Set the pan over medium heat and stir until the sugar has dissolved.
3. Bring the milk to the edge of a boil, then drop the heat to a simmer.
4. Pour in the cornflour slurry in a thin stream, whisking without stopping.
5. Cook at a bare simmer for 8 to 10 minutes, stirring constantly, until the milk thickly coats the back of a spoon.
6. Take the pan off the heat and stir in the rose water and orange blossom water.
7. Pour the sahlab into the glasses, filling them almost to the rim.
8. Dust each glass heavily with ground cinnamon.
9. Scatter the chopped pistachios and coconut over the top.
10. Serve while still hot enough to steam.