Layali Lubnan

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Layali Lubnan - Lebanese Night is an easy and delicious Middle Eastern Dessert.

 The base layer is a semolina pudding flavoured with Orange blossom water and rose water.

It is topped with a layer or  homemade Ashta or cream. 

Then Garnished  with silvered pistachios and rose petals.

Usually Served with orange blossom and rose flavoured sugar syrup.

This pudding was sweet enough for me to enjoy without sugar syrup.

But kids preferred little sugar syrup on top.

Recipe:

Ingredients

For Semolina pudding

• 1 litre full fat milk
• 3/4 cup fine semolina
• 1/2 Cup sugar
• Pinch salt

 For Flavour

• 1 tbspn Orange blossom water
• 1-2 Tbspn Rose water
• Few saffron strands (optional)
• 1 tspn vanilla essence ( optional)

Soak saffron in orange blossom, rose water and add.

For Ashtha ( cream)

• 2 cup milk
• 4 Tbspn cornstarch
• 5-6 Tbspn sugar
• Pinch salt
• 125ml Thick cream

For flavour

• 1 tbspn Orange blossom water
• 1-2 Tbspn Rose water
• Few saffron strands (optional)
• 1 tspn vanilla essence ( optional)

Soak saffron in orange blossom, rose water and add.

Sugar Syrup

• 1/2 Cup sugar
• 1/2 Cup water
• 1/2 tspn lime juice
• 
  
• 1/2 tspn Orange blossom water
• 1/2 tspn Tbspn Rose water
• Few saffron strands (optional)

Soak saffron in orange blossom, rose water and add.

Directions

Grease a serving dish with butter. I used 26cm round dish. Don't use a smaller dish as the pudding layer becomes too thick.

Semolina pudding

• Mix milk, semolina, sugar and a pinch salt in a saucepan.
• Turn on the flame.
• Stir and cook till it thickens.
• Turn off the flame. 
• Add the flavourings and mix well 
• Pour to the serving dish.
• Let it cool down, cover and refrigerate.

Once semolina pudding layer is set, prepare the ashta layer

Ashtha or Cream

• Mix milk, cornstarch, sugar and a pinch salt in a saucepan 
• Stir and cook till it starts to thicken.
• Once it starts thickening, stir well and cook for atleast a minute before turning off the flame.
• Add the thick cream and flavorings and mix well.
• Pour on top of cold semolina layer. 

Cover and refrigerate.

Garnish with pistachios and rose petals.

Sugar syrup.

• Add sugar, water, lime juice to the sauce pan.
• Bring it to boil.
• Lower the flame and cook for 5-10 min.
• Turn off and add the flavourings.

Refrigerate atleast 4 hours before serving.

Pour the sugar syrup as needed on top of the pudding while eating.

It was sweet enough for me without syrup.

Kids enjoyed them with the syrup