Layali Lubnan or Lebanese Nights is a popular middle eastern milk pudding with semolina flavoured with mastic or orange blossom and rose water.
Prep Time15 minutesmins
Cook Time30 minutesmins
Chilling Time5 hourshrs
Total Time5 hourshrs45 minutesmins
Course: Dessert
Cuisine: arabic, lebanese, middle eastern
Servings: 4bowls
Author: Famidha Ashraf
INGREDIENTS
For the pudding base
1½cupfull-fat milk
¼cupfine semolina
2tablespoonsugar
1 to 2mastic beadscrushed (optional)
2teaspoonsorange blossom water
1teaspoonrose water
For the aromatic syrup or atter
½cupsugar
¼cupwater
1green cardamom
a squeeze of lemon
1teaspoonrose water (or orange blossom water)
For the topping
½can of cream Nestle, Puck. Almarai, etc* (or ashta)
For garnish
pistachiosyou can use chopped or ground
rose petal jam optional
Pomegranate arilsoptional
INSTRUCTIONS
Prepare the Pudding base
Keep the pudding tray or the individual bowls ready to be used on the counter.
Crush the mastic tear with the back of a spoon.
Heat the milk in a heavy-bottomed deep saucepan over medium heat until it is just warm to the touch.
Slowly stir in the rest of the pudding base ingredients while continuing to stir until the mixture reaches the boiling point.
Continue to stir on low to medium flame and add more rosewater or orange blossom water if required.
Ensure no lumps are formed and so keep stirring until the mixture thickens slightly. It will thicken as it gets cold, so don't cook for too long. Just thick enough that it coats the back of the spoon.
Pour the pudding base mixture into the tray or divide equally into each of the bowls
Let it cool on the counter and then move them into the fridge.
Prepare the aromatic syrup
Add the sugar and water into a small saucepan and bring it to a boil on high heat and let it boil until all the sugar is dissolved.
Reduce the heat to low, add the lemon juice, cardamom and rose or orange blossom water.
Let it boil for another 5 to 7 minutes and then switch off.
Transfer the syrup to the serving bowl and let it cool to room temperature.
Serve separately along with the pudding.
Top with cream
Check if the pudding is totally cooled and spread the cream evenly.
Cling wrap and refrigerate for at least 3 to 4 hours
Garnish before serving (add this close to serving time)
Place the slivered or ground pistachios creatively.
Place some pomegranate arils or if you are lucky to have some petal jams, then that goes perfectly with this pudding.
Serve along with the syrup bowl.
Pour as much syrup as you want over the pudding. Enjoy.
Notes
* I have seen a lot of recipes that use whipped cream so if you don't like or can't source table cream or ashta then use whipped cream.