BM # 74: Week 2, Day 1
Theme : Are you pudding me?
Recipe: Sahlab / Milk pudding
Its rare that I get so attached to a book, but the book Puddin’ has had that affect on me. I have tried about 3-4 recipes from that book and not a dud so far. The bad part is that I didn’t click pictures of those, but they were delicious nonetheless. What I like is the ease of preparation, especially when it comes to a crowd. Ten minutes, maybe fifteen and you are done!
The negative side of that book is that it uses whole milk and cream. A.lot. For someone who is trying really hard to stop expanding in size and trying harder to shrink a little bit, that’s not the right book. So for this theme, I wandered into the world of internet looking for “waist friendly” puddings. That’s how I came across this recipe.
Sahlab is a popular Middle Eastern drink. It is a silky smooth milk pudding made with a ready made mix called Salep which contains root of a special orchid. I used corn flour, which is the recommended substitute if you can’t find Salep. This pudding is extremely simple to prepare and tastes nice on a cold winter day. Do give it a try!
Serves 3 small servings
- 2 cups milk
- 2 tablespoon corn flour or sahlab powder
- 2 tablespoons sugar or per taste
- Cinnamon/ nutmeg/chopped nuts/coconut flakes for sprinkling on top
- Heat milk with sugar and corn flour whisking continuously until the milk starts to thicken. It took about 8-10 minutes for me.
- Pour onto a cup, sprinkle nutmeg and chopped nuts on top and drink cold or hot.