Instant Salep (Sahlab)
Hi, thanks in advance. Has any one made instant Sahlab? Everytime I make it, it comes out too thick (more like a pudding than drink). I thought a shorter cooking time might make it thinner, but it did not work.
It's been a while but I have made it numerous times... I would not skimp on the cooking time but add more liquid once it is cooked. you can think to desired consistency once it is off the stove and serve quickly before it cakes up. My favorite toppings (fond memories of winters in Jerusalem as a child sipping it in arab cafes) are shredded coconut, chopped walnuts and cinammon. mmmmmmmm.... good luck!
My wife says:
1. Bring two cups of milk to a boil.
2.Mix 1 1/2 table spoon of sahlab powder in 5 table spoons of water, mix it very well.
3.Add sahlab mixture gradually to the boiling milk while it is cooking on a medium heat, and keep stirring.
4.Add sugar, two table spoons, or to your taste.
5.Keep siring for a few minutes until it thickens
and where did u get the sahlab powder? we like to know