Sahlab with Honey Roasted Figs – Thick and creamy pudding prepared with milk and cornstarch; topped with Honey roasted fresh figs. Serve the deliciousness with powdered nuts and shredded coconut.
Hope everyone is enjoying the Labour Day weekend. I have been cuddling on the couch, watching a movie, eating Amma’s food and resting for the last couple of days. Happy Onam for those who celebrate Onam. I wanted to prepare a simple scrumptious dessert to celebrate Labour Day as well as Onam and satisfy my sweet tooth as well. We bought a lot of fresh fruits during our visit to Virginia. We don’t get many Indian Vegetables here at Burgh. Even if it is available, it had been never fresh. So, whenever we visit Virginia, we never forget to fill our car with all the Indian veggies and fruits. I never had fresh figs till now so when I saw them, I picked them instantly. We ate many as such and roasted few with honey. I thought roasted figs would be like cheese on the cake with pudding.
I wanted to try Sahlab – Middle Eastern Pudding since I came across the recipe in the blog – LittleSunnyKitchen. Today was the perfect occasion to prepare this thick creamy pudding and top it with roasted figs. Every spoon is a bliss – delicious and mildly sweetened and comforting for the rainy weather here in the burgh.
Now, to the recipe. Recipe adapted from LittleSunnyKitchen
Ingredients:
- 4 cups Milk
- ¼ cup Cornstarch
- 6 teaspoon Sugar
- 1 teaspoon Vanilla Extract /Rose Water
- 5 – 6 Fresh Figs, halved
- 8 – 10 tablespoon Honey
- Handful of Cashews, Almonds, Pistachios
- Handful of shredded coconut
Method:
Honey Roasted Figs:
- Preheat oven to 300 degrees Fahrenheit. Line a baking tray with parchment paper or use baking spray.
- Halve the Figs and arrange them on the pan with the cut side up. Drizzle with honey.
- Bake until the fruit bubbles, caramelizes and becomes tender. This will take approximately 20 minutes.
- Remove from the oven and keep it aside.
Pudding:
- In a nonstick medium saucepan, combine milk, cornstarch, sugar and vanilla extract. Whisk them together and mix well until there are no lumps.
- Cook them on a medium flame stirring continuously and bring it to boil. Let it boil for about 2 minutes. Ensure to stir often to avoid forming lumps.
- When the mixture is thick and creamy in consistency, remove from the flame.
Serving Suggestions:
- Powder the nuts coarsely using a mixer.
- Serve the pudding warm in cups and top with honey roasted figs, powdered nuts, and shredded coconut.
If you would love to know about my mad experiments, do subscribe for my website or connect with Facebook/Instagram.
Thanks,
Karthi
