Layali Lubnan, translated to Lebanese Nights is a very popular dessert throughout the Middle East. It is a milk based semolina (rava/ suji) pudding that is topped with fragranced orange blossom water cream. Here I have replaced the orange blossom water with a lightly brewed white tea.
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Yield / Serves
Milk (full cream) - 2 cups
Semolina (rava or suji) - 1 tablespoon
Sugar - 2 tablespoons
Rose water - 1 tablespoon
Salt - a pinch
Whipping cream powder - 1/2 cup
Water - 1/2 cup
White tea leaves - 1 teaspoon
Pistachios (chopped or powdered) - 2 to 3 teaspoons
Start by making the tea infused water, to make heat the water in a pan till it reaches a rolling boil, switch off the flame and add in the tea leaves.
Allow to infuse for 3 minutes then drain off the tea leaves and reserved the prepared tea water in a cup with a pouring lip, refrigerate this water till cool.
Now to make the bottom layer of the pudding, heat the milk in a saucepan over medium low heat.
Add in semolina that has been soaked in water for 30 mins
Add in the sugar.
and the rose water
Heat the mixture over medium high heat and keep stirring it with a wooden spoon or a whisk for about 10 minutes or until it get thick
Switch off the flame when a custard consistency is achieved (this took me about 20 mins)
Pour the thick mixture, spread it in a tray or in individuate ramekins and tap on it's surface with a wet spatula to have a smooth surface. Put it in the refrigerator for 15-20 minutes
Prepare the cream topping by mixing the cream powder with the prepared tea water till soft peaks are formed.
Add in the tea water slowly and keep whisking.
Take out the prepared semolina pots from the refrigerator and spread or pipe the thick cream on top evenly. Put back into the refrigerator for 1-3 hours.
Decorate with the crushed pistachios and serve cold.
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