It’s a milk based semolina pudding that is topped with whipped cream in this recipe and garnished with crushed pistachios.
Some recipes call for the use of middle eastern cream called Ashta ( instead of whipped cream).
Lebanese Nights Dessert – Layali Lubnan
Ingredients
Semolina pudding
- 2 cups whole milk
- 1/4 cup fine semolina
- 3 tbsp granulated sugar
- 2 small pieces mastica
- 1 tsp rose water
- pinch of salt
Whipped cream
- 1 cup heavy cream
- 1 full tbsp powdered sugar
Garnish
- About 1/2 cup or less crushed pistachios
- Edible rose buds ( optional)
Sugar syrup
- 1 cup water
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp rose water
Instructions
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In a saucepan, put milk, semolina, sugar, pinch of salt. Mix with a spoon.
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Place the saucepan over medium heat while mixing constantly.
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Once the milk is heated and just started to boil.
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Reduce the heat to medium low and continue stirring until the mixture starts to thicken.
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Add mastica pieces and continue stirring until the mixture thickens.
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Add the rose water and mix well, then immediately pour in a pyrex dish or serving cups.
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Let cool a little bit at room temperature for about 10 minutes.
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Cover with plastic wrap and refrigerate for at least 2 hours.
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Prepare the sugar syrup. Put water, sugar and lemon juice in a saucepan over medium heat.
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Mix with a spoon and bring to a boil.
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Let boil for about 10 minutes. The syrup will thicken a little bit.
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Remove from heat and add rose water. Mix and let cool completely. You can make this syrup ahead of time.
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Whip the heavy cream and powdered sugar until stiff peaks form.
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Put the whipped cream on top of the semolina pudding.
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Garnish with pistachios and rose buds( optional). Cover with plastic wrap and refrigerate if not serving right away.
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Serve with simple syrup drizzled on top.
Recipe Notes
- If you don’t have Mastica, you can leave it out.