Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 4 cups | Milk |
| 4 teaspoons | Sugar |
| ½ teaspoon | Sahlab powder |
| 6 \N | Arabic gums -- mashed fine |
| 2 tablespoons | Cornstarch |
| 4 tablespoons | Shredded coconut |
| 3 tablespoons | Crushed almonds -- pecans |
| \N \N | Or |
| \N \N | Pistachio nuts |
| 2 teaspoons | Cinnamon |
Place the milk, sahlab powder, gums and sugar in saucepan. Cook them over medium heat until the gums are melted. Lower the heat. Blend the cornstarch with enough cool water to make it a paste, then stir it into themilk mixture. Stir and cook until the mix Sprinle each with a part of the coconut, nuts and cinnamon. Serve it immediately. MOre sugar may be sered with sahlab if a sweeter drink is desired. Sahlab is perfect on a cold winters night or may be eaten with a spoon as a light dessert.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman