Layali Lubnan | Lebanese Nights dessert

All you dessert lovers out there, do you want to try something exotic and heavenly? I have got just the recipe for you – Layali Lubnan! A dessert that represents the best of Lebanese cuisine, it’s creamy, fragrant, and oh so delicious.

Layali Lubnan, also known as Lebanese Nights, is a traditional Middle Eastern dessert that has been seducing palates for centuries. This delicacy is known for its silky smooth and creamy semolina pudding and the beautiful aroma and flavour of roses and orange blossom. Sounds amazing, doesn’t it?! No wonder it’s often served during festive occasions, such as Ramadan or weddings.

It is easy to make, healthy, looks very pretty and tastes amazing!

This dessert is quite similar to a sooji/rawa halwa that we Indians are used to having at our home. But the texture here is very creamy, almost like a custard and the flavours are quite different too. This is something that is familiar, yet quite different, in shape, texture and flavour!

So why not try your hand at making this dessert? It’s easy to prepare and requires only a few ingredients that you can easily get in any grocery store. With this recipe, you’ll be able to recreate the magic of Lebanese cuisine in your own kitchen. Get ready for a sweet experience that will leave you craving for more. So, let’s get cooking and treat yourself to a little slice of Lebanese heaven.

Serves: 8 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For the semolina pudding: 1 cup - Sooji/Rawa/Semolina 1 litre / 4 cups - Milk 1/2 cup - Raw sugar 1/2 tsp - Vanilla extract 1 tsp - Rose water 1/8 tsp - Salt For the cream layer: 1/2 cup - Fresh cream 3/4 cup - Milk 2 tbsp - Corn flour 2 tbsp - Raw sugar 1/8 tsp - Salt 1/2 tsp - Rose water 2-3 tbsp - Lightly roasted pistachios 1 tsp - Dried rose petals (optional)

Instructions

For the semolina pudding:

1. In a heavy bottom saucepan, take the sooji and roast it very lightly, not to change it's colour but just until the raw smell starts to turn into a nutty aroma.
2. Now add the milk and cook the mixture stirring regularly until the mixture comes to a boil and starts to thicken.
3. At this stage, add the sugar, rose water and salt and continue to stir until the mixture has thickened and resembles a thick paste.
4. Take the pan off heat and lightly grease a round or square tray.
5. Take out the cooked semolina into the tray and spread it as evenly as you can.

For the cream layer:

1. Dissolve the corn flour in milk (at room temperature)
2. In a heavy bottom saucepan, take the cream, the cornflour and milk mixture, sugar and place it on medium heat.
3. Cook it stirring constantly.
4. Once the mixture starts to thicken and starts to resemble a custard, take it off heat and whisk in the vanilla extract and salt.
5. Pour this mixture over the semolina layer in the tray and spread it evenly all over the semolina.
6. Let it come to room temperature and then place the tray in the refrigerator for a couple of hours.
7. Before serving, roughly chop pistachios and sprinkle it all over the pudding.
8. Scatter some rose petals on top too.
9. Cut it into even squares and serve!

Notes

1. Roasting semolina is optional here. I roasted it ever so slightly just to get rid of the raw smell, not to actually roast the semolina.
2. I added the sugar a little later, when the semolina cooks in the milk a little and starts to thicken just to ensure that the milk doesn't curdle.
3. While mixing the cornflour in the milk, please ensure that the milk is cold, at room temperature. Cornflour doesn't mix well with warm milk.
4. Let the pudding set in the fridge for a couple of hours before slicing. This will give you nice, clean, even slices.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.