This layali lubnan is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.
Preparation Details
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 5 hrs 40 mins
Servings: 15
Ingredients
- 8 cups cold milk
- 1 ½ cups semolina
- 2 large eggs
- 3 tablespoons rose water
Steps
- Make pudding: Pour milk into a large saucepan and bring to a boil over medium-high heat. Reduce heat and slowly pour in semolina in a steady stream, stirring continuously. Continue to stir and cook until mixture thickens and boils for 1 to 2 minutes.
- Remove the pan from heat and stir in eggs and rose water until well combined. Pour mixture into a 9×13-inch serving dish or individual dishes. Allow pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours to overnight.
- Make syrup: Heat 1/2 cup sugar and 2 tablespoons water in a heavy-bottomed saucepan over medium-high heat. Stir to dissolve sugar, then cook until mixture turns golden brown. Immediately remove from heat and stir in remaining water. Don’t worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove and stir in remaining 3 1/2 cups sugar until dissolved. Add lemon juice and bring to a boil. Simmer for 10 minutes. Remove from heat, cover, and chill. The syrup will keep for a month if refrigerated in a sealed container.
- Make topping: Beat together cream and sugar in a medium bowl with an electric mixer until stiff peaks form. Spread a thin layer of whipped cream over pudding. Sprinkle with nuts.
- Cut pudding into squares. Serve with syrup poured around it.
