Sahlab: Creamy Middle Eastern Pudding Recipe for Cozy Nights

Sahlab, a warm milk pudding drink with roots in the Ottoman culinary tradition, is a beloved comfort beverage in Israel and other parts of the Middle East. When temperatures drop, it’s common to bundle up and enjoy a cup from a neighborhood snack shop. Although powdered mixes exist, homemade Sahlab is quick to prepare and far more flavorful. In warmer months, a chilled version called Malabi is often enjoyed instead.

If you live far from Middle Eastern specialty stores, there’s good news: this easy Sahlab recipe uses pantry staples and yields a much better result than instant mixes.

Ingredients

• Whole milk (or a plant-based alternative like almond milk or canned coconut milk). Reduced-fat milk can be used; see notes below.
• Cornstarch
• Sugar (or honey)
• Vanilla extract
• Rose water or orange blossom water (optional, but adds an authentic floral note)

Topping Ideas

Toppings add texture and aroma and are an important part of the Sahlab experience.

• Ground cinnamon
• Edible dried rose petals
• Toasted shredded coconut
• Crushed pistachios or other nuts
• Chopped dates, figs or other dried fruits

Step-by-Step Instructions

1. Pour the milk and sugar into a medium saucepan and warm over medium heat. Keep the cornstarch in a separate bowl nearby.
2. When small bubbles appear at the edge of the pan, scoop about 1/2 cup of the hot milk into the cornstarch and whisk until completely smooth.
3. Return the cornstarch mixture to the saucepan, lower the heat to medium-low and stir constantly from the bottom to avoid lumps and sticking.
4. Continue cooking and stirring until the mixture thickens and coats the back of a spoon without running off quickly.
5. Remove from the heat, ladle or pour into serving cups, add your chosen toppings and serve warm.

Tips

• Stir constantly: Keep stirring from the bottom of the pan after adding the cornstarch mixture to prevent sticking and lumps.
• Adjust thickness: Add an extra tablespoon of cornstarch for a thicker Sahlab, or reduce it slightly for a thinner drink.
• Experiment with flavors: Try different extracts or floral waters (vanilla, rose, orange blossom) to find your preferred aroma.

Yields and Storage

This recipe makes about 4 to 6 servings, depending on cup size. Sahlab is best served hot and fresh. Leftovers can be refrigerated for up to 2 days; reheating may thin the texture as the starches relax, so reheat gently and stir while warming.

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Sahlab Recipe