Ingredients
Scale
- 4 cups whole milk or coconut milk, divided
- 2 tsp vanilla extract or 1 vanilla bean, split and seeds scraped out of the pod
- 3 Tbsp sugar or honey, or to taste
- ¼ cup cornstarch or 3 Tbsp sahlab powder
- ½ tsp rose or orange blossom water, or to taste
- pinch of salt
- finely chopped pistachios
- shredded coconut
- ground cinnamon or cardamom
Instructions
- Whisk together ¼ cup of the milk with the cornstarch or sahlab powder to form a slurry.
- Heat a pot over medium-low heat and add the remaining 3¾ cups of milk, sugar, vanilla, and a pinch of salt. Once the milk is hot but is not quite simmering, whisk in the slurry. Continue to whisk or stir the milk with a spoon, until the sweetener completely dissolves into the liquid, and the sachlav thickens enough to coat a spoon, about 3-5 minutes. Note: If whisking, your milk will become frothy like a cappuccino, if using a spoon it will thicken more like a custard; make sure the liquid never reaches a boil.
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Once thickened, remove the sachlav from the heat and add the rose water or orange blossom water. Taste, and add more if desired. If the mixture becomes too thick for your liking, dilute it with a little more milk.
- Serve the sachlav alongside your desired toppings, like chopped pistachios, shredded coconut, and a sprinkle of cinnamon.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Israeli