Layali Lebnan is one of my favorite desserts. It’s so easy to make, so versatile, and almost everyone loves it. My mom almost always had a pan in the fridge for me. Since I’ve gotten married, I’ve made it like once. I know, that’s awful. I finally made it again, and now I know why I always had a pan in the fridge, and why I don’t anymore. I clearly have no self-discipline! Try it out! You’re bound to love it too!Print
Easy Creamy Middle Eastern Milk Pudding topped with pistachios and a fresh clotted cream. You can top with a simple syrup or fresh honey.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 Minutes
- Yield: 16 1x
- Category: Desserts
6 cups Whole Milk
1 cup Farina
1/2 cup Ground Pistachios
2 cups Sugar
1 1/2 cups Water
1 tsp Lemon Juice
1 cup Heavy Cream
1 tbsp Cornstarch
1/2 tbsp Flour
Make the Clotted Cream by mixing the heavy cream, cornstarch, and flour over medium heat until thickened. Pour into a dish and cover with plastic wrap touching the cream so a skin doesn’t form. Refrigerate till cool and set.
Make the Simple Syrup by mixing the sugar and water over medium heat. Once it comes to a boil, add the lemon juice and boil for an additional 15 min on low heat. Set aside to cool.
Prepare the Layali Lebnan by constantly whisking the farina and milk over medium heat until thickened. Pour into a 9×13 glass pyrex dish and cover with plastic wrap touching the pudding so a skin doesn’t form. Refrigerate for 2 hours until set.
Mix the clotted cream you made earlier with a spoon so it’s a frosting like consistency. Spread it on top of the set semolina pudding and top with ground pistachios. Refrigerate for another hour.
Cut and serve the pudding topped with the simple syrup or honey!
Keywords: cream, clotted cream, semolina, farina, arabic dessert, syrup, rose water, pistachios, quick dessert