Rose Sahleb30 mins
- 2 cups milk (soy or almond milk is an option, but doesn’t thicken as well)
- 1 Tbsp Sahleb powder or 2 Tbsp cornstarch
- Sugar (to taste)
- 1 Tbsp rosewater
- Cinnamon, pistachio, minced coconut, walnuts, or raisins as a garnish
Stir the Sahleb powder or cornstarch with a few tablespoons of cold milk.
Heat the milk and slowly add the cornstarch mix once the milk starts to simmer.
Continue to stir on low heat for about 10 minutes as the milk thickens. Add rose water. Serve in a dessert bowl and sprinkle with desired toppings.
(Read our entire Rose Sahleb story here.)