Recipe by chef FIFI
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.
Top Review by NicoleFriedman
This recipe is pretty good. However, I wonder if the author knows about sahlab/sahlap powder you can purchase online or from specialty stores? Real sahlab is ground starch from the root of the orchid plant and has a very distinct flavor, unlike corn starch. (Slightly floral aroma). Also, my personal preference is to make it into a hot, foamy drink... probably because it reminds me of the kind I had in a coffee shop in Istanbul mmmmmm For a drink, try 1 1/2 Tb of the sahlab powder or corn starch per 1 cup of milk. Beat with a whisk in a pot until thick and creamy. Add the same flavorings and garnishes. (I also like to add extra vanilla and a bit of almond extract).
- 946.36 ml milk
- 118.29 ml cornstarch
- 4.92 ml vanilla
- sugar (to taste)
- ground cinnamon (to taste)
- unsweetened dried shredded coconut (to taste)
- chopped pistachios (to taste)
Directions See How It's Made
- Combine cornstarch and water in a small cup and stir well.
- Add milk to a soup pan or dutch oven pot.
- Stir in cornstarch mixture in milk before it gets warm.
- Add in vanilla and sugar.
- Must stir constantly until it comes to a boil.
- Let boil for 2 minutes, meanwhile still stirring.
- Serve in dessert bowls.
- Top with cinnamon and coconut or just chopped pistachios.
- It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.