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–+ servings
a layali

Layali Lubnan (Lebanese Semolina Milk Pudding)

5 from 1 vote
Prep: 5 minutes
Cook: 20 minutes
Total Time 25 minutes
Servings 8
Course
Dessert
Cuisine
#Middle Eastern
Lebanese
Mediterranean
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Description

Layali Lubnan is served with a generous helping of nostalgia, bringing back memories of joyful gatherings with friends and family around our dining table. This cold, comforting dessert has always been a favorite during holidays and family celebrations, providing the perfect sweet ending to a meal shared with loved ones.

Equipment

  • Pot
  • Food Processor

Ingredients
 

For the Pudding

  • 6 cups whole milk
  • 1 cup semolina
  • 1 teaspoon butter
  • 1 tablespoon orange blossom water
  • 1/4 teaspoon mastic gum optional but recommended
  • A pinch of sugar for crushing the mastic

For the Sugar Syrup

  • 3 cups sugar
  • 1 1/2 cups water
  • 2 tablespoons orange blossom water

For the Topping

  • 2 × 170 g cans ready-made ashta cream Puck cream, or Nestlé cream
  • 1 cup raw shelled pistachios, roughly crushed in a food processor
  • Orange blossom petals jam or substitute with any red fruit jam of your choice

Instructions
 

  • For the pudding: With a mortar and pestle, crush the mastic with a pinch of sugar (if using), then add it to a large pot.
  • Pour the milk into the pot, then add the semolina and butter.
  • Place the pan over high heat and whisk constantly until the mixture thickens completely and comes to a boil. Continue boiling for 1 minute. Pour into a large casserole or ovenproof dish. Cover with parchment paper, pressing it directly onto the surface to prevent a skin from forming. Allow to cool completely.
  • To make the sugar syrup (atter): Place the water, sugar, and lemon juice in a saucepan over medium heat. Stir with a wooden spoon until the sugar has dissolved.
  • Once it boils, reduce the heat to low and simmer for 7 minutes. Do not cover the saucepan. Add the orange blossom water and simmer for 1 more minute, until it thickens completely.
  • Transfer the Layali Lubnan to a casserole dish or individual ramekins. Leave to cool completely.
  • The final touch: Spread the ashta cream evenly over the casserole or ramekins. Garnish with raw, shelled, crushed pistachios and orange blossom jam. Cover with cling film and refrigerate for a minimum of 6 hours or overnight.
  • Serve with orange blossom-scented sugar syrup. Enjoy!

Video

Keyword layali lubnan, layali lubnan recipe, Lebanese semolina pudding
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