Sahlab

Ingredients

• 4 cups whole milk
• 3 tbsp granulated sugar
• 2 tsp salep powder
• 1 tsp orange blossom water
• ground cinnamon – for garnish
• pistachios – finely chopped (for garnish)
• unsweetened shredded coconut – for garnish

Instructions

1. In a medium saucepan off heat, whisk together the milk, sugar, and salep powder until the powder is fully dissolved and no lumps remain.
2. Set the pan over medium heat and cook, whisking constantly, until the mixture is steaming and just beginning to thicken, 4–6 minutes; avoid a hard boil.
3. Reduce heat to medium-low and continue cooking, stirring often with a whisk or spatula, until it gently bubbles and thickens to a silky, drinkable custard that coats the back of a spoon, 5–8 minutes.
4. Remove from heat and stir in the orange blossom water.
5. Pour into warm cups. Dust the tops with ground cinnamon and sprinkle with chopped pistachios and shredded coconut. Serve hot.