What's that one thing that makes you fall in love with Arabic desserts? It's the sugar glaze for some and the aromatic attar for the others. My nose just picks that orange blossom/rose water fragrance and pulls me towards it, and now I can't resist the feeling.
I remember the first time I made Layali Lubnan and everyone in my house absolutely loved it, especially my father. It's a simple recipe with zero complexities in making but quite shockingly no one at home could figure out the ingredients since us being non-Arabs this was the first time they were tasting this desert.
Layali Lubnan is to Lebanon what Basbousa is to Egypt. Speaking of Basbousa, check out my Basbousa recipe that everyone is absolutely fond of, and I'm incredibly proud of *smirks*. Over the years I've perfected myself in making Basbousa and that's one dessert that I can make, even blindfolded.
However, the ingredients of Layali Lubnan vary across the MENA regions. The choice of attar and the queshta may be different for some and others prefer without the egg. Overall, the recipe is really quick, simple, and above all its just unique (for non-Arabs, obviously)
Ingredients
For the pudding base
➤Full-cream milk- 4 cups
➤1 egg- beaten
➤Rosewater- 1/4 cup
➤Semolina- 1/2 cup
➤Cornflour- 1 tbsp
➤Sugar- 1/2 cup
For the syrup
➤Sugar- 1 1/2 cup
➤Water-1/2 cup
➤Orange blossom water- 2 tsp
➤Rose water-1 tsp
➤Cardamon powder- a pinch
For the topping
➤2 sachet dream whip
For the garnish
➤Pistachios- chopped/slivered
➤Rosebuds (optional)
1. In a vessel, pour full cream milk and stir it until it comes to a boil.
2. Separately beat an egg and add it into the milk. Alongside, add rosewater and sugar and stir until the sugar is completely dissolved.
3. Combine semolina and cornstarch and now gradually add it to the milk while simultaneously stirring it. Do not stop stirring, and in just a few moments you'll see the pudding has thickened.
4. Set it aside for the pudding to cool down. Once it comes to a normal temperature pour it evenly into a casserole.
5. In a saucepan, add water, sugar, orange blossom water, rosewater, and a pinch of cardamon and let it come to a boil. Cook it for a few more minutes until you see the syrup start to thicken, then switch off the flame.
6. Now in a large bowl, whip up some whipped cream (according to the instruction given on the box) and set it aside. Add the whipped cream as a topping on the pudding and spread it evenly.
7. For the garnish, add the chopped or slivered pistachios on the top (the more the better) along with rosebuds. Cover it with cling film wrap and refrigerate in the fridge for a couple of hours before serving.
8. When serving it, take a small portion in a saucer and add the syrup on the top before diving into this heavenly delicious dessert!
I suppose you must have already tried out the Luqaimat recipe because this is that one thing I can't imagine my Ramadan without.
Comment below if you want me to try out something new for this Ramadan!
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