· 1 1/2 tablespoons Sahlav powder or 2 tablespoons cornstarch
· 4 cups milk
· 3 tablespoons sugar, or to taste
· 2 teaspoons rose or orange-blossom water (optional)
· 2 tablespoons finely chopped pistachios
· Ground cinnamon
Mix the Sahlav powder or cornstarch with a few tablespoons of milk. Bring the remaining milk to a boil. Pour in the starch mixture, stirring vigorously, so that lumps do not form. Cook over very low heat, stirring continuously, until the milk thickens (about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire.
Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.
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