Layali Lubnan: Exquisite Lebanese Semolina Pudding with White Tea Infusion
1 hour 40 minutes
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About Layali Lubnan: Exquisite Lebanese Semolina Pudding with White Tea Infusion
Indulge in the magic of Layali Lubnan, or Lebanese Nights, with this exquisite semolina pudding. Imagine creamy, comforting pudding infused with the delicate floral aroma of white tea, a unique twist on a classic Arabian dessert.This fragrant white tea infusion replaces traditional orange blossom water, adding a subtle, refreshing layer of flavor. Topped with a light and airy tea-infused whipped cream and crunchy pistachios, each bite is a symphony of textures and tastes.Perfect for celebrations or a quiet evening of self-care, Layali Lubnan offers a taste of Lebanese elegance that's both simple to make and unforgettable.
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Recipe Time & More
Prep1 hour 20 minutes
Cook20 minutes
Total1 hour 40 minutes
Ingredients
For the Semolina Pudding
- 2 cup Milk whole
- 1 Tbsp Semolina Flour suji, rava, soaked in water for 30 minutes
- 2 Tbsp Sugar
- 1 Tbsp Rose Water
- 1/2 tsp Salt or to taste
For the Tea-Infused Whipped Cream
- 1/2 cup Heavy Cream
For the Garnish
- 2-3 tsp Pistachios chopped or powdered
Instructions
- In a small saucepan, bring the water to a rolling boil. Remove from heat and add the white tea leaf. Steep for 3 minutes to infuse the delicate floral notes. Strain the tea leaves and refrigerate the infused water until completely chilled.
- In a saucepan, heat the whole milk over medium-low heat. Add the soaked semolina flour, sugar, rose water, and salt. Increase the heat to medium-high and whisk constantly for about 10-20 minutes, or until the mixture thickens to a custard-like consistency. This prevents lumps and ensures a smooth pudding.
- Pour the thickened pudding into individual ramekins or a serving tray. Smooth the surface with a wet spatula for a polished look. Refrigerate for 15-20 minutes to allow the pudding to set slightly.
- In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the chilled white tea infusion, whisking continuously until stiff peaks form. The tea infusion adds a unique flavor and lightness to the whipped cream.
- Remove the semolina pudding from the refrigerator. Top each ramekin or the entire tray with the tea-infused whipped cream. You can spread it evenly or pipe it for a more elegant presentation. Return to the refrigerator for at least 1-3 hours to allow the flavors to meld and the dessert to chill completely.
- Just before serving, garnish with chopped or powdered pistachios for a touch of color, texture, and nutty flavor. Serve chilled and enjoy!
Recipe Notes
Good To Know
- For added texture and an authentic touch, sprinkle coarsely chopped pistachios or slivered almonds over the whipped cream layer just before serving.
- If you prefer a deeper floral aroma, infuse the white tea with a few dried jasmine or rose petals while brewing, then strain before adding to the pudding mixture.
- To create elegant individual servings, assemble the dessert in small glasses or ramekins, layering the semolina pudding, whipped cream, and garnishes for a refined presentation.
Expert Tips
- For a richer flavor, use full-fat coconut milk instead of regular milk when preparing the semolina pudding.
- Adjust the sweetness of the whipped cream by adding more or less powdered sugar to taste. A touch of vanilla extract can also enhance the flavor.
- If you don't have white tea, you can substitute with another mild tea like chamomile or green tea, but be mindful of how the flavor might affect the overall dessert.
Storage Instructions
- Leftovers can be covered and refrigerated for up to three days.
- For the best texture, allow the dessert to come to room temperature for about 10 minutes before serving.
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Recipe Nutrition
Calories: 143kcalCarbohydrates: 19gProtein: 5gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 1mgSodium: 570mgFiber: 2gSugar: 8g
Parinaaz Marolia
Articles: 58
6 Comments
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This looks incredible! I need to try it.
This looks perfect! Thanks for posting.
I’m eager to make this recipe!
Desserts are my weakness 😉 I am going to try this sometime! Interesting recipe!
You have innovated this recipe. Tea and dessert wow!
This is so tempting! Thank you.