Today, I'm sharing with you an under-rated gem from the lebanese cuisine, a dessert which smells phenomenal and tastes just as good. I'm talking about Layali Lubnan also known as Lebanese nights. A perfect summer pudding recipe, which is light and creamy. I love to have them all year round. My kids loved it and keep asking me to make it often. Coarse semolina is soaked and cooked in milk along with sugar and rose essence, till it gets smooth and thick. Layered up in a dish and chilled till it sets and a layer of whipped cream is added to it along with chopped badam and dried rose petals. The authentic recipe calls for pistachios, but I prefer almonds over it. The smooth yet creamy dessert is chilled till set and cut into cubes before serving chilled. Try out this lebanese dessert, I'm sure you'll love it. Check out the step-by-step picture instructions and do try it out and let me know in the comments section on how it turned out.
INGREDIENTS:
For the semolina base:
Semolina or rava- 2/3 cups (Authentic recipe calls for coarse wheat semolina, but I'm using fine semolina as I couldn't find it easily)
Sugar- 2/3 cups
Milk- 1 litre
Rose essence- 1 tsp (original recipe calls for orange blossom water, I couldn't find that too, hence I substituted it with rose essence as it has a similar fragrance)
Vanilla essence- 1/2 tsp
For the Cream layer: (Originally, a cream named ashta is added here, which is made by cooking heavy cream along with milk, cornflour and sugar. You can even do that. I prefer using whipped cream as it is much lighter)
Heavy whipping cream- 1 cup
Sugar- as needed
Vanilla essence- 1 tsp
For garnishing:
Sliced almonds
Dried rose petals
PROCEDURE:
Take sooji and sugar in a thick-bottomed vessel. Mix it well. Use a thick-bottomed vessel so that it doesn't stick to the bottom while cooking.
Now add milk to it. I've used full fat milk. Mix the sooji and sugar along with the milk and let it soak for 10 mins.
Switch on the flame and let it come to a boil. Keep stirring continuously, don't let the sooji particles settle in the bottom as it'll burn while cooking.
Keep cooking until the sooji absorbs all the milk and cook well. This process may take 10-15 mins. Keep cooking the mixture till it gets thick. Now add vanilla essence and rose essence along with a pinch of yellow food colouring. Food colour is completely optional.
Now mix well and keep cooking the mixture till it thickens. When you stir through the sooji mixture, it should be thick enough to make a way in the centre. That's the indication that its ready.
Take a greased thali and spread the mixture quickly and evenly. This step should be done quickly as the sooji starts taking shape as you take it off heat. Level it up using a spatula or pallette knife.You can use any type of box or thali for setting this pudding.
Let it come to room temperature before refrigerating it for atleast 2-3 hrs.
Whip heavy cream with some sugar till it reaches soft peaks.
Spread a thick yet even layer of cream on the chilled pudding layer.
Refrigerate this for atleast 2-3 hrs or best if kept overnight in the fridge.
Sprinkle dried rose petals and sliced almonds on it.
Cut into cubes and gently remove it using a spatula. Your Delicious Middle-Eastern Dessert Layali Lubnan is ready. Serve chilled.
You can add pistachios over it if you prefer, as the authentic recipes calls for pistachios. But I prefer almonds so I swapped it for almonds. I hope you liked this recipe.
