Saucepans and Spices

View Original

LAYALI LUBNAN

Shilpa Anand

Layali Lubnan
It’s name directly translating to “ Lebanese Nights”.
Layali Lubnan is a ubiquitous and well loved dessert not only in Lebanon , but throughout the Middle East .
It’s base is a semolina pudding that’s then covered with cream and finally drizzled with an orange blossom and rose scented sugar syrup. Finally garnished with pistachios , almonds and rose petals.
It’s an easy and amazingly aromatic dessert , light and refreshing for summers.

LAYALI LUBNAM

INGREDIENTS 

FOR SEMOLINA LAYER

  • 1liter full cream milk 

  • ¾ cup semolina (Rava or sooji, unroasted)

  • ½ cup of sugar 

  • 1tsp rose water

  • ½ tsp vanilla essence 

INSTRUCTIONS

  • heat a pan

  • Pour 1ltr milk in it 

  • Add sugar and semolina 

  • Cook on low flame until the mixture thickens.

  • Stir continuously 

  • Once the semolina mixture thickens, add rose water and vanilla essence 

  • Mix well 

  • Grease a mould with ghee or butter( use a springform cake  pan where the sides can be removed from the base 

  • Pour the semolina mixture into the pan ( mix should be thick pouring consistency)

  • Smooth the top with a spatula 

  • Refrigerate for 3-4 hours 

SECOND LAYER

INGREDIENTS 

  • 3 tbsp of cornstarch dissolved in 150 ml of milk to form a slurry 

  • 350 ml of full cream milk 

  • 2 tbsp of sugar 

  • 2-3 tsp of rose water

  • ½ tsp vanilla essence 

  • ½ cup cream cheese 

INSTRUCTIONS 

  • Pour milk in a pan 

  • add sugar

  • Add corn starch slurry and stir well

  • Heat the above mix until slightly thickened

  • Keep stirring continuously 

  • Once the milk is thickened, add the cream cheese 

  • Mix well

  • Add rose water and vanilla essence 

  • Stir well

  • Pour this mixture over the first semolina layer 

  • Flatten and smooth the surface with a spatula 

  • Refrigerate the dish for 6-7 hours or overnight 

SUGAR SYRUP

INGREDIENTS 

  • 1cup water

  • ½ cup sugar 

  • 1tbsp lemon juice 

  • 1tsp rose water

INSTRUCTIONS 

  • Heat small pan

  • Add sugar and water 

  • Dissolve sugar completely 

  • Add lemon juice 

  • Add rose water

  • Mix well 

  • Switch off the gas and cool the syrup

SERVE 

  • Remove the dessert from the fridge 

  • Loosen sides with a knife 

  • Separate the cake pan base from the sides gently

  • Garnish the Layali Lubnam with chopped pistachios and rose petals 

  • Your exotic Layali Lubnam is ready 

  • Serve chilled drizzled with the sugar syrup