• 3 cups (8 ounces each) milk
  • 1 cup sugar
  • ½ cup cornstarch
  • ¾ cup water
  • ¼ cup raisins
  • ¼ cup coconut
  • ¼ cup walnuts or pistachios, chopped
  • 1 teaspoon cinnamon


  1. In a small mixing bowl, dissolve the cornstarch in the water and set aside.
  2. In a heavy saucepan, bring the milk to a boil over low to medium heat.
  3. As soon as the milk boils, reduce the heat.
  4. Stir in the sugar, and allow the milk to simmer until the sugar has dissolved (no more than 1 minute).
  5. Slowly pour the cornstarch mixture into the milk, making sure to whisk rapidly to prevent the milk from sticking to the bottom of the saucepan. The milk will gradually thicken.
  6. When it reaches the consistency of a thick gravy, remove from heat.
  7. Pour sahlab into decorative small bowls, glasses, or mugs.
  8. Sprinkle with raisins, coconut, chopped nuts, and cinnamon, if desired.
  9. Serve hot.
Makes 6 servings.

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