1. Put 3 cups of milk and the sugar in a pot over medium heat. Stir well until sugar is dissolved.
Dissolve the salep powder in 1 cup of milk. Pour it gradually into the pot while continuously stirring. Bring to a boil.
As soon as the mixture thickens and becomes sticky, lower the heat and add the rose water.
Remove from heat and pour the sahlab in glass bowls. Sprinkle with cinnamon powder and serve hot.