Sahlab (Middle Eastern Pudding) - cooking recipe

Ingredients

4 cups milk
1/2 cup cornstarch
1 teaspoon vanilla
sugar (to taste)
Toppings
ground cinnamon (to taste)
unsweetened dried shredded coconut (to taste)
chopped pistachios (to taste)

Preparation

Combine cornstarch and water in a small cup and stir well.
Add milk to a soup pan or dutch oven pot.
Stir in cornstarch mixture in milk before it gets warm.
Add in vanilla and sugar.
Must stir constantly until it comes to a boil.
Let boil for 2 minutes, meanwhile still stirring.
Serve in dessert bowls.
Top with cinnamon and coconut or just chopped pistachios.
It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
Enjoy!