Sahlab / Cornflour Pudding
2 cups milk
4 tbsp corn flour
¼ cup water
¼ cup sugar
1 tbsp rose water (I used ½ tsp saffron essence)
Nuts and honey to garnish
Heat 2 cups of milk in a pan.
Mix corn flour and water in a small bowl and add to milk.
Add rose water and sugar and stir.
The mixture will become thick soon.
Let it simmer for 2 minutes and take off fire.
Transfer it to individual silicone molds or to a large mold.
Let it cool and transfer to refrigerator overnight.
Loosen the sides and slowly invert to a serving dish.
Sprinkle some chopped nuts on top and drizzle with honey.
If you are using essence as a flavoring, add after you take the pudding off fire.
The pudding as such is not very sweet. Add more sugar if you are not using honey.
I used mini silicone cupcake liners and used a toothpick to loosen the sides.