Sahlab RecipeOrigin: Algeria Period: Traditional |
Ingredients:
700ml milk 
Sahlab Preparation:Method:Dissolve the cornflour into the water and set aside. Meanwhile bring the milk to a boil in a heavy saucepan over medium heat. As soon as the milk boils reduce the heat and add the sugar. Simmer until the sugar dissolves then slowly pour the cornflour mix into the milk, whisking rapidly all the time to prevent burning and sticking. When the milk reaches the consistency of a thick gravy remove the milk from the heat and pour into small bowls or glasses. Sprinkle with the raisins, coconut, nuts and cinnamon. Serve hot. |
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