Layali Lubnan | Lebanese Nights dessert

Layali Lubnan is a Lebanese night dessert that is known for its silky smooth and creamy semolina pudding and the beautiful aroma and flavour of roses and orange blossom. Sounds amazing, doesn't it?!

Layali Lubnan
Layali Lubnan

Holi is just around the corner and I wanted to share this dessert recipe with you. It is easy to make, healthy, looks very pretty and tastes amazing! If you are looking at making something a little different this Holi, or want to impress your friends and family with something fancy and delicious that isn't a ton of effort to make, look no further!

This dessert is quite similar to a sooji/rawa halwa that we Indians are used to having at our home. But the texture here is very creamy and the flavours are quite different to a halwa. This is something that is familiar yet quite different in shape, texture and flavour! I absolutely loved it and I hope so do you.

I also wanted to share these beautiful black hexagonal ceramic plates by that I have plated my Layali Lubnan on. I absolutely loved the contrast of this pristine white dessert on this beautiful geometric black plate! They have a wide range of beautiful ceramic ware that is sure to make any dish look even fancier!

You can fine these hexagonal plates here.

Now let's see what will we need to make this gorgeous dessert!


For the semolina pudding:

1 cup - Sooji/Rawa/Semolina

1 litre / 4 cups - Milk

1/2 cup - Raw sugar

1/2 tsp - Vanilla extract

1 tsp - Rose water

1/8 tsp - Salt

For the cream layer:

1/2 cup - Fresh cream

3/4 cup - Milk

2 tbsp - Corn flour

2 tbsp - Raw sugar

1/8 tsp - Salt

1/2 tsp - Rose water

2-3 tbsp - Lightly roasted pistachios

1 tsp - Dried rose petals (optional)


For the semolina pudding:

- In a heavy bottom saucepan, take the sooji and roast it very lightly, not to change it's colour but just until the raw smell starts to turn into a nutty aroma.

- Now add the milk and cook the mixture stirring regularly until the mixture comes to a boil and starts to thicken.

- At this stage, add the sugar, rose water and salt and continue to stir until the mixture has thickened and resembles a thick paste.

- Take the pan off heat and lightly grease a round or square glass tray.

- Take out the cooked semolina into the tray and spread it as evenly as you can.

For the cream layer:

- Dissolve the corn flour in milk (at room temperature)

- In a heavy bottom saucepan, take the cream, the cornflour and milk mixture, sugar and place it on medium heat.

- Cook it stirring constantly.

- Once the mixture starts to thicken and starts to resemble a custard, take it off heat and whisk in the vanilla extract and salt.

- Pour this mixture over the semolina layer in the glass tray and spread it evenly all over the semolina.

Let it come to room temperature and then place it in the refrigerator for a couple of hours.

- Before serving, roughly chop pistachios and sprinkle it all over the pudding.

- Scatter some rose petals on top too.

- Cut it into even squares and serve!


- Roasting semolina is optional here. I roasted it ever so slightly just to get rid of the raw smell, not to actually roast the semolina.

- I added the sugar a little later, when the semolina cooks in the milk a little and starts to thicken just to ensure that the milk doesn't curdle.

- While mixing the cornflour in the milk, please ensure that the milk is cold, at room temperature. Cornflour doesn't mix well with warm milk.

- Let the pudding set in the fridge for a couple of hours before slicing. This will give you nice, clean, even slices.

Layali Lubnan
Layali Lubnan

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