Layali Lebnan | Lebanese Nights
Layali Lebnan or Lebanese Nights is a popular middle eastern milk pudding with semolina flavoured with mastic or orange blossom and rose water.
Servings: 4 bowls
Calories: 303kcal
Ingredients
For the pudding base
- 1½ cup full-fat milk
- ¼ cup fine semolina
- 2 tablespoon white sugar
- 1 to 2 mastic beads (optional) crushed with the back of a spoon
- 2 teaspoons orange blossom water
- 1 teaspoon rose water
For the aromatic syrup or atter
- ½ cup white sugar
- ¼ cup water
- 1 green cardamom
- a squeeze of lemon
- 1 teaspoon rose water (or orange blossom water)
For the topping
- ½ cup table cream Nestle, Puck. Almarai, etc* (or ashta)
For garnish
- pistachios you can use chopped or ground
- rose petal jam optional
- Pomegranate arils optional
Instructions
Prepare the Pudding base
- Heat the milk in a heavy-bottomed deep saucepan over medium heat until it is just warm to the touch.1½ cup full-fat milk
- 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.¼ cup fine semolina, 2 tablespoon white sugar, 1 to 2 mastic beads, 2 teaspoons orange blossom water, 1 teaspoon rose water
- 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 serving tray or divide equally into serving 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.½ cup white sugar, ¼ cup water
- 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.1 green cardamom, a squeeze of lemon, 1 teaspoon rose water
- 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.½ cup table cream
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.pistachios, rose petal jam , Pomegranate arils
- 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.
Nutrition
Calories: 303kcal | Carbohydrates: 37.79g | Protein: 13.08g | Fat: 12.45g
