Layali Lubnan, Lebanese Nights Dessert

If you are looking for an easy dessert for hot summer days or maybe for Ramadan, Layali Lubnan is definitely for you.

Festivals are an expressive way to celebrate glorious heritage, culture, and traditions. Food is an integral part of any celebration. Food helps unite cultures. Layali Lubnan is a very famous dessert made during Ramadan. I hope you will try this delicious recipe and let me know how it turned out for you

The word Layali Lubnan means Lebanese Nights. Even though this dessert is Lebanese, it is also made across the Middle East in different variations. Since it is super easy to make and requires very few ingredients, it is one of the most served desserts at home.

. Since milk is key ingredient in this recipe, you can easily make this a vegan recipe by just replacing regular milk with Soya milk or any other vegan milk of your choice. Another ingredient is Paneer, which is Indian cheese. In place of Paneer, you can use Tofu.

Normally I prefer using jaggery as a sweetener for most of my dessert recipes. But the speciality of this recipe is its color which is pristine white, I used unrefined cane sugar which is lighter in color as compared to Jaggery or Brown Sugar. Though it will not be as white as the regular refined granulated sugar.

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Layali Lubnan, Lebanese Nights Dessert

fitnfastrecipes

If you are looking for an easy dessert for hot summer days or maybe for Ramadan, Layali Lubnan is definitely for you.

Festivals are an expressive way to celebrate glorious heritage, culture, and traditions. Food is an integral part of any celebration. Layali Lubnan is a very famous dessert made during Ramadan.

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Cook Time 10 mins

Setting time 5 hrs

Course Dessert, festival recipe, party snack

Cuisine Arabic, Lebanese, Middle Eastern

Servings 12

Calories 272 kcal

Ingredients

  

Bottom Layer

• 1 cup Coarse Semolina
• 4 cups Regular Milk. Use Soya Milk for the vegan version.
• ¾ cup Unrefined Cane Sugar
• 2 tsp Rose Water or Orange Blossom Water

Top Layer

• 3 cups Regular Milk. Use Soya Milk for the vegan version. Milk should be divided into 2 cups plus 1/2 cup plus 1/2 cup.
• ½ cup Paneer. Use Tofu for vegan version.
• 2 tbsp Cornstarch or corn flour.
• 2 tbsp Unrefined Cane Sugar
• 2 tsp Rose Water or Orange Blossom Water

Syrup to drizzle

• ½ cup Unrefined Cane Sugar
• ½ cup Water
• 2 tsp Rose Water or Orange Blossom Water

To Garnish

• 2 tbsp Pistachio crushed or finely chopped.
• Rose Petals (optional)

Instructions

 

Prepare the bottom Layer.

• Heat a Pan. Add Semolina and milk.
  
• Continue to stir to remove all lumps. Cook till it thickens. This will happen very quickly in about 3-4 minutes. Keep the flame medium.
  
• Add Sugar and cook for a few more minutes.
  
• Add rose water and turn off flame.
  
• Pour this into a grease mould. You can use any pan or mould of your choice.
  
• Refrigerate at least for half an hour.
  

Prepare the top Layer.

• Add 2 cups of milk to a pan and keep it to boil.
  
• Grind paneer with 1/2 cup of milk to make a fine paste.
  
• Add this paneer paste to boiling milk. Keep stirring to prevent lumps.
  
• Add 2 tbsp of unrefined cane sugar.
  
• Take cornstarch and 1/2 cup of cold milk in a bowl.Mix it well to remove all lumps.
  
• Add this to boiling milk. Keep stirring.
  
• Cook till the mixture coats the back of a spoon.
  
• Add rose water and turn off flame.
  
• When this mixture cools slightly, pour this over the set semolina.
  
• Refrigerate again for at least 4 hours or more.
  

Prepare the Drizzling Syrup

• Add water and sugar to a pan.
  
• Turn off flame when a boil comes.
  
• Add rose water and keep aside the syrup to cool. For best taste, refrigerate till you are ready to use.
  

How to Serve the Pudding.

• Take the chilled pudding out.
  
• Top with crushed pistachios.
  
• Slice and drizzle some syrup.
  
• Serve chilled.
  

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