Lebanese Nights Pudding

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings:10

Calories: 414.6

Recipe By: Huda Arakji

Dish Name: Lebanese Nights Pudding

Dish Origin: Mediterranea

Ingredients

8 cups of whole milk

3/4 cup of semolina

6 to 8 tablespoons of sugar

1 cup of coarsely ground fresh pistachio

Sugar Syrup Ingredients

1 cup of brown or white sugar

3/4 cup of water

1/4 teaspoon of lemon juice

Whipped Cream Ingredients

2 cups of Heavy Cream

1tablespoon of granulated sugar

Vanilla extract (optional)

Directions

Preparing the Pudding

Mix milk, semolina and sugar well in a cooking pot then bring to a boil on medium to high heat while continuously stirring and scalping the bottom (this is important, so the semolina doesn’t clump or stick). As soon as it boils, lower heat to minimum. When the pudding starts to thicken, remove from heat, and then immediately pour the hot pudding into your serving containers. The serving container could be a 2 inch-deep Pyrex tray or small serving cups/bowls. Make sure to leave some room on the top for

the whipped cream.

Let rest and cool down at room temperature for about 40 minutes and meanwhile you can prepare the sugar syrup and the Whipped Cream.

Preparing the Sugar Syrup

Mix water and sugar well then bring to a boil in a saucepan on medium heat. When boiling occurs, lower heat, add 1/4 teaspoon of lemon juice and let it simmer for 10 minutes after which you remove from heat, and let rest for 30 minutes at room temperature.

Preparing the Whipped Cream

Place Heavy Cream in a chilled stainless-steel bowl (or place bowl on ice) and with a whisk whip your way through it for a few minutes vigorously. If you are using an electric whipper, start on low speed then increase the speed gradually. After a few minutes of whipping the Heavy Cream will increase in volume and turn into whipped cream as soft peaks start to form. At which point add the sugar and optional vanilla and whip a bit more to mix it in. Don’t over-whip the cream so it doesn’t turn into butter. Keep whipped cream chilled.

Serving Layali Lubnaan

Once the pudding has rested and cooled down place it in the fridge for a few minutes to chill, then top it with a 1/2 to 3/4-inch layer of whipped cream, add a sprinkle of coarsely ground Pistachio and serve with sugar syrup (optional).The pudding can last 3-5 days in the fridge but if you’re planning on keeping it that long you may want to keep the whipped cream in a separate container and add it only for serving. Whipped cream is known to lose volume after a few hours.