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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.
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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