Inspired by the Middle Eastern milk pudding of the same name, this creamy drink is just as delicious. The sahlab powder can be made in big batches and stored until your next craving hits. For a single cup, combine 60g sahlab powder with 250ml milk and follow the recipe
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 926 |
| Fat | 32.2g |
| Saturates | 15g |
| Protein | 18.2g |
| Carbs | 88g |
| Sugars | 47g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the sahlab powder, combine the milk powder, rice flour, icing sugar, sesame seeds, corn flour and vanilla powder in a medium bowl and whisk to combine. Store in a resealable zip-top bag or airtight container for up to a year.
To make the chilled sahlab, place half the milk in a medium-sized pot over a medium heat. Slowly whisk in the sahlab powder. Continue to whisk until the mixture thickens, approx. 5-10 minutes.
Remove from the heat and stir in the chocolate and 100g halva until a smooth mixture forms and all the chocolate has melted.
Add in the rest of the milk and refrigerate until needed.
Serve with a dusting of cocoa powder and the rest of the halva.
