1/6 Photos of Sahlab (Middle Eastern Pudding)
chef FIFI's Note:
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.
My Private Note
Units: US | Metric
- 1Combine cornstarch and water in a small cup and stir well.
- 2Add milk to a soup pan or dutch oven pot.
- 3Stir in cornstarch mixture in milk before it gets warm.
- 4Add in vanilla and sugar.
- 5Must stir constantly until it comes to a boil.
- 6Let boil for 2 minutes, meanwhile still stirring.
- 7Serve in dessert bowls.
- 8Top with cinnamon and coconut or just chopped pistachios.
- 9It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
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Nutritional Facts for Sahlab (Middle Eastern Pudding)
Serving Size: 1 (208 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 293.5
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 7.4 g
- Cholesterol 45.5 mg
- Sodium 161.4 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 0.1 g
- Sugars 0.1 g
- Protein 10.7 g