A thick, creamy warm milk drink thickened with orchid root powder, scented with rose water, and topped with cinnamon, coconut, and crushed pistachios. This beloved Jordanian winter drink is pure liquid comfort.
Ingredients
4 cups whole milk
3 tbsp sahlab powder (or cornstarch substitute)
3 tbsp sugar
1 tbsp rose water
1 tsp vanilla extract
Ground cinnamon for topping
2 tbsp shredded coconut
2 tbsp crushed pistachios
1 tbsp raisins
Instructions
1Mix sahlab powder with a few tablespoons of cold milk in a small bowl to create a smooth paste with no lumps.
2Heat the remaining milk in a saucepan over medium heat with sugar, stirring until the sugar dissolves completely.
3When the milk is hot but not boiling, pour in the sahlab paste while whisking continuously to prevent lumps from forming.
4Continue stirring over medium heat for 5-7 minutes as the mixture thickens to a creamy, pudding-like consistency that coats the back of a spoon.
5Remove from heat, stir in rose water and vanilla extract. The fragrance should be floral and inviting.
6Pour into serving cups and top generously with ground cinnamon, shredded coconut, crushed pistachios, and raisins. Serve immediately while hot.
Did You Know?
On cold winter nights in Amman, sahlab vendors appear on street corners with steaming carts, their cinnamon-scented steam visible from blocks away.