Thursday, March 22, 2012

Week 11: An Algerian Pudding

Oh, was this pudding ever good! After he ate it my husband announced "I can't wait for you to make this again." it was so quick (minutes) to whip up too. You bet I'll make Sahlab again, and soon. Creamy and silky it simply slips down your throat. Yum!

 Three cups of milk (almond milk adds a little to the flavor) brought to a boil over medium heat.

Measure out cornstarch
 Add it to water, stirring until dissolved. I used warm water.

Measure out a cup of sugar.
Add the sugar to the milk, stirring for a minute, then add the cornstarch and continue to stir constantly.

It will thicken rapidly!

Serve with your choice of toppings, including raisins, coconut, and cinnamon. Wonderfully quick, easy, and silky.

You can find the recipe I used for this delicate creamy pudding called Sahlab here.

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