1 tsp ground cinnamon
2 tbs shredded roasted coconut 2 tbs finely chopped pistachios
6 dates – finely sliced lengthways 2 tbs raisons
2 tbs pecan nuts
1. Sid the corn starch into a saucepan. Add a dash of water and mix into a paste. Over a medium heat, add the milk to the saucepan slowly. ConPnually sPr the mixture so that it does not burn or boil over.
2. Add the can of Velor Cream and sPr in. Add the Date Spread and sPr unPl all has combined. Add the seeds from a fresh vanilla pod and brown sugar. Combine. SPr over heat unPl the Saheb thickens.
3. Pour the mixture into dessert bowls before it sets.
4. When the mixture firms up, dress your Sahleb with the suggested toppings (according to your preferred taste) and sprinkle with cinnamon and drizzle with honey.