Ingredients ½ 1× 2× 3×

• 3 cups fresh whole milk
• 3 tablespoons cornflour
• 3 tablespoons sugar (or to taste)
• 2 mastic grains ground with a pinch of sugar
• 1 tablespoon orange blossom water
• To garnish: ground cinnamon, desiccated coconut, pistachios, toasted almonds and raisins

Instructions

1. In a cold pan, whisk the cornflour and sugar into the milk until the starch has dissolved completely
2. Place over medium heat and stir constantly without stopping
3. As the milk nears the boil and starts to thicken, add the ground mastic
4. Lower the heat and cook for 2 more minutes, stirring, until silky
5. Turn off the heat, add the orange blossom water and stir quickly
6. Pour the hot sahlab straight into serving glasses
7. Top with cinnamon, coconut and toasted nuts and serve piping hot with a spoon