full recipe – sahlab middle eastern milk pudding

This silky smooth, comforting milk pudding is a cherished Middle Eastern treat that holds a special place in my heart. My beautiful mum, who grew up in Amman, Jordan, taught me this beloved recipe, and I’m so excited to share it with you.

Made with just a handful of pantry staples such as milk, cornstarch and sugar, it comes together in under 10 minutes. What really gives it that signature Middle Eastern flavour is the addition of orange blossom water – a fragrant floral essence that adds a delicate perfume to the dish. If you can’t get your hands on it, a splash of vanilla essence works beautifully too. This pudding was one of my absolute favourite treats as a child, and later became something I craved constantly during both my pregnancies. Warming, gently scented and incredibly simple, it’s the perfect dessert or afternoon snack, especially in the cooler months.

I love serving it with a sprinkle of coconut flakes, crushed pistachios and a dusting of cinnamon on top, but you can make it your own with whatever you have on hand. I hope you’ll give it a try and experience the simple joy and deliciousness of Middle Eastern home cooking.

Serves 1

INGREDIENTS
1 cup milk
1 tbsp cornstarch
2 tsp sugar
1 tbsp orange blossom water (if unavailable replace with 1 tsp vanilla essence)

Toppings (these are my favourite)
Coconut flakes
Cinnamon
Crushed pistachios

METHOD
In a small bowl or plate, dissolve the cornstarch in a few splashes of water. Stir until it forms a smooth, lump-free liquid.

In a small saucepan, combine the milk, sugar, and orange blossom water. Stir until well mixed. Slowly pour in the dissolved cornstarch, stirring continuously. Once fully incorporated and free of lumps, place the saucepan over medium heat. Bring to a gentle boil, stirring constantly, until the mixture thickens to a creamy consistency.

Serve hot in mugs. Top with coconut flakes and a sprinkle of cinnamon.

Note: You must dissolve the cornstarch in the milk while it’s cool; otherwise, it will make the pudding lumpy if added while the milk is already warm.

What is Orange Blossom Water? Orange blossom water is a fragrant, floral distillation made from the blossoms of bitter orange trees, not the fruit itself. It has a light, sweet citrus aroma with a subtle hint of bitterness. The flavour is soft and delicate, offering a gentle alternative to rosewater with a beautiful perfume-like note that enhances both sweet and savoury recipes.

This ingredient is a staple in Middle Eastern, North African, Mediterranean and French kitchens. You’ll find it in classic desserts like baklava. It's also sometimes used in syrups and cocktails.
In my kitchen, orange blossom water is essential for traditional desserts, such as this milk pudding. It’s what gives the dish its unmistakable scent and nostalgic flavour, instantly transporting me back to my mum’s kitchen.

The good news is that orange blossom water is readily available in Sydney. Most large supermarkets carry at least one brand, like Harris Farm, Woolworths and Coles, and it's commonly available in Middle Eastern grocers and specialty food stores.