Layali Lubnan in Cups

Ingredients

• First layer:
• 4 cups liquid milk
• 1 cup coarse or medium semolina
• 1/2 cup sugar
• 1 packet mastic, crushed with a little sugar
• 1/4 cup orange blossom water mixed with rose water
• Nuts for garnish
• Ashta / second layer:
• 2 cups liquid milk
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• 2 cans clotted cream (qaimar)

Method

1. Prepare the first layer of the Layali dessert. Put the milk, semolina, and sugar in a saucepan and stir while cold.
2. Place the saucepan over the heat, stirring constantly until the mixture thickens.
3. Then add the ground mastic with a little sugar (1/2 teaspoon sugar).
4. Add the rose water and orange blossom water, stir for 2 minutes, then remove the mixture from the heat.
   Timers: 2 min
5. Pour it into suitable serving cups (fill only half the cups so there is room for the ashta or second layer).
6. Prepare the second layer. In a saucepan, combine the milk, cornstarch, and flour, and stir, then place the saucepan over the heat and stir constantly until the mixture thickens.
7. Add the rose water and orange blossom water, stir for 1 minute, and turn off the heat.
   Timers: 1 min
8. Add the qaimar to the cooked ashta and mix well.
9. Add this cream mixture, made by combining the cooked ashta with the cans of qaimar, evenly over the first layer in the cups and smooth the surface.
10. Garnish with raw nuts that have been soaked in water beforehand, then drained and dried.
11. Serve Layali Lubnan chilled from the refrigerator with syrup.
12. Note: Adding the mastic is optional, as are the cans of qaimar.
13. Layali Lubnan recipe from a friend and cook on the Shou Tabkhin Al-Yawm site
14. Ruwaida Al-Hajj Rifai
15. Click on Ruwaida’s name to visit her page on our site and browse her delicious recipes.
16. Also try Orange Lemon Cake from Ruwaida
17. For more delicious dessert recipes, here is Maamoul Fingers