Sahlab
Sahlab is a traditional, creamy Middle Eastern hot milk pudding drink, often enjoyed during colder months. It's subtly sweet, fragrantly spiced, and incredibly comforting. This recipe uses sahlab powder to create a thick, warm beverage perfect for a cozy evening.
Izvirni recept avtorja Forkin
- Skupni čas
- 15 min
- Porcije
- 2
- Zahtevnost
- Lahko
- Na porcijo
- 247 kcal
Informacije o alergenih: lahko vsebuje mleko, oreščki in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 2,5 skodelicamilk
- 3 žlicasugar
- 2 žlicasahlab powder
- 0,5 žličkarose water
garnish
- 0,5 žličkacinnamon, ground
- 1 žlicapistachio, crushed(neobvezno)
Oprema
saucepan · serving cups · whisk
Postopek
Korak za korakom
- 1
In a medium saucepan, combine the milk and sugar. Whisk gently until the sugar dissolves.
Približno 2 min
- 2
Add the sahlab powder to the milk mixture and whisk continuously to ensure there are no lumps.
Približno 1 min
Kuharjeva opomba: Whisking vigorously at this stage prevents lumps from forming later.
- 3
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a whisk or wooden spoon.
Približno 4 min
Kuharjeva opomba: Do not stop stirring, as the sahlab can easily stick to the bottom of the pan and burn.
- 4
Reduce the heat to low and continue to simmer, stirring, for about 5-7 minutes, or until the sahlab thickens to a consistency similar to thin custard.
Približno 6 min
Kuharjeva opomba: The sahlab should coat the back of a spoon.
- 5
Remove the saucepan from the heat and stir in the rose water.
- 6
Pour the hot sahlab into serving cups.
- 7
Garnish each serving with a sprinkle of ground cinnamon and crushed pistachios, if using.
Na porcijo
Hranilne vrednosti
- Kalorije
- 246,7kcal
- Beljakovine
- 11,9g
- Ogljikovi hidrati
- 36,6g
- Maščobe
- 6,4g
- Vlaknine
- 1,1g
- Sladkorji
- 34,6g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
Store any leftover sahlab in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk if it has thickened too much.