Creamy warm milk pudding drink with orchid root

In a small bowl, whisk together the sahlab powder, granulated sugar, and a pinch of salt with 1/2 cup (120ml) of the cold milk until completely smooth and no lumps remain.

Pour the remaining 3.5 cups (830ml) of milk into a medium saucepan and heat over medium heat until it just begins to simmer, around 80-90°C. Do not boil.

Slowly pour the sahlab mixture into the simmering milk in the saucepan, whisking continuously to prevent any lumps from forming.

Continue to cook over medium-low heat, whisking frequently, for 8-10 minutes, or until the mixture thickens to a consistency similar to a thin pudding or custard. It should coat the back of a spoon.

Remove the saucepan from the heat and stir in the rose water.

Immediately pour the warm sahlab into serving cups or mugs.

Garnish each serving generously with a sprinkle of ground cinnamon and chopped pistachios. Serve hot.