- 1 1/2 tablespoons Sahlav powder
- 4 cups milk
- 2 heaped tablespoons sugar, or more if desired
- 2 teaspoons rose water (optional)
- 1 tablespoon of desiccated coconut
- 2 tablespoons finely chopped pistachios or almonds
- Ground cinnamon
Set a few tablespoons of the milk aside and slowly bring the rest of it to a boil. In the meantime, mix the milk that was set aside with the Sahlav powder to make a paste. Once the milk is boiling, add the Sahlav paste mix to it, stirring very well to keep it lump free.
Turn the heat right down, and continue to cook for 10 minutes or so until it thickens. At this point, add the sugar and rose water.
To serve it Israeli style, find a tall glass or mug and top it off with the chopped pistachios (or almonds) and coconut, and finish it with cinnamon. Or you could try a bit of freshly ground nutmeg instead. Sit back and enjoy a few quiet minutes with a warming, cosy and autumnal taste of Israel!