Sachlab Pistachio Pudding: A Home-Style Recipe
Sweets · Makes 4 servings · Published October 22, 2026
This cornstarch-thickened home version of sachlab does not require orchid-root powder. It can be served warm and silky or chilled until firmer.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 3 cups whole milk
- 3 tbsp cornstarch
- 3 tbsp sugar
- 1/2 tsp rosewater
- 3 tbsp crushed pistachios
- Pinch of cinnamon
Method
- Mix cornstarch with 1/2 cup cold milk until smooth. Combine remaining milk and sugar in a saucepan.
- Warm the milk, whisk in the slurry and cook gently until bubbling. Continue stirring for 1 minute until silky and thick.
- Remove from heat and stir in rosewater. Divide into four bowls or mugs.
- Top with pistachios and cinnamon. Serve warm, or refrigerate within 2 hours and chill for a firmer pudding.
A better result
Avoid a hard boil that can scorch the milk. A heavy pan and constant stirring give a smoother finish.
Serve it together
Pair sachlab with sesame kaak for a cozy snack. Order prepared pistachio pudding to add a soft dessert to a pastry spread.
Prefer it ready to serve?
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