A silky smooth semolina based dessert that melts in your mouth. It’s a very simple dessert, light, and aromatic. This dessert coming from Lebanon, literally called the Lebanese nights.
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Today is the 2nd day of Ramadan , and it’s really different this year with the quarantine of corona virus. Usually in Ramadan , we gather much more than regular days, with the immediate family or the extended ones, cousins, uncles and aunts, and also friends! This year is very quite with very limited visits, which I intend to do and visit my sister with caution! This recipe is my sister favorite, and it reminds me of her a lot, it’s been more than month that I didn’t see her! And my dad too.
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Many families make this dessert back home, and they make different versions, and of course , every family claim theirs it’s the best one! This is one of my oldest recipes here on the blog. It was kind of hidden, but still accessible, and it has quite good traffic. However, the ratio was a bit off balance in the recipe, and it has well awful photo.. so it really needed a makeover. So I’ve made it again, to make it right, and give it it’s justice! It’s a very light dessert and very popular here in the Levant area.
✨ A “crowd dessert” by design
This pudding became popular because it feeds many people with very few ingredients. It was always made for big gatherings, birthdays, or Ramadan evenings—light, affordable, and easy to double or triple.
If you are fan of milk, this recipe is definitely for you! Because its’ all about milk. So whole fat fresh milk is the best. However, if you want to make it vegan , you need to choose you non- dairy milk wisely, since the flavor is about milk. Almond milk, will fit perfectly with orange blossom water, and would be my first choice, however, it low in fat content, and you may need to add more semolina so the pudding can hold up. Followed by cashew (fatty milk), then rice milk. Stay away from oats, soy and coconut, while they have good fat content, and similar to cow’s milk , they will affect the taste. Unless, you want to taste like coconut/soya which is something I would really do (in case of coconut), but you will skip the orange blossom water, because the combo is not very pleasant.
It’s a light breeze after dinner, or literally any time in the day! I made it with no sugar, so it’s much healthier dessert, and I topped it with pure honey. You can use your natural unrefined one.
This dessert is made with semolina, it’s a drum wheat,, and it’s essential for the texture and taste. Corn meal or polenta is very similar, however, it will be a complete new dessert, so I’m afraid its not very suitable for gluten intolerant friends.
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I don’t remember when its the first time I had layali Lebanan (Lebanese semolina pudding), but it’s long time ago. It was one of my favorites desserts at some time. My sister loves its so much, that’s she doesn’t mind making it for herself alone, and eat the whole thing (not at one time for sure).
Don’t I make puddings too much? I love them more when they are healthy, and I don’t feel guilty about eating them.
A lot of families make this pudding on occasions,and gatherings. Since it’s an easy make-ahead dessert, and can feed a crowd with little cost, and effort. And if you want it to be more fancy, add crushed pistachio, pine nuts, or other nuts. (Unfortunately, I’m out of pistachio right now.)
When I was browsing the internet, looking for different ways to this pudding, I found so may versions. I’m offering you today the very basic one, that it’s good on its own without so much changes.
Semolina
This semolina pudding is much different from the one I posted before. This is with milk and cream only, and with much less sugar.
This can be completely eaten on breakfast, afternoon, or evening. It’s high in protein, and fiber, B Vitamins, minerals, and very low in sugar.
Usually, people make a thick sugar syrup to serve with this pudding, but I used honey to give it a flavor rather than only sweetness, and less work of course!
There are so many talented Arab food bloggers that posted Lebanese Nights before, I love how Yasmeen , made this beautiful one , she has so many great recipes too!
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Fine Semoline
Substitutions
• Non-dairy milk options
Almond and cashew milk work best. They keep the flavor delicate and pair well with rose/orange blossom water.
• Topping alternatives
Instead of canned cream, you can use:
– Homemade ashta
– Whipped cream
– Greek yogurt (for a lighter, modern twist)
• Sweetener swaps
Maple syrup, date syrup, or agave can replace honey.
• Add-ins for flavor
A tiny pinch of mastic, cardamom, or vanilla can elevate the dessert without changing its identity.
• Nut variations
Pistachios are classic, but almonds, hazelnuts, pine nuts, or even toasted coconut flakes work beautifully.
Serving Suggestions
• Classic way to serve
Chilled overnight, topped with cream, crushed pistachios, edible rose buds, and a drizzle of honey.
• Make it fancy
Serve in individual cups with layers: pudding → cream → pistachio → honey.
• Pair with drinks
Arabic coffee, mint tea, or rose tea balances the sweetness perfectly.
• Serve at gatherings
It’s ideal for Ramadan iftars, family lunches, BBQ nights, or potlucks because it travels well and stays fresh for days.
• Add fruit
Fresh berries, pomegranate seeds, or sliced bananas make it more modern and refreshing
FAQ
1. Can I use coarse semolina instead of fine?
Fine semolina is best because it gives that smooth, silky texture. Coarse semolina will make the pudding grainy and heavier.
2. Why did my semolina pudding become too thick?
It thickens quickly as it cooks and continues to thicken while cooling. If it becomes too dense, whisk in a splash of warm milk during cooking or reduce the semolina slightly next time.
3. How long does Layali Lebnan last in the fridge?
It stays fresh for 5–7 days when stored in an airtight container. The texture actually improves after a day in the fridge.
4. Can I freeze this dessert?
No. Semolina puddings don’t freeze well — they separate and become watery when thawed, so refrigeration is the best option.
5. Can I skip the cream topping?
Yes. It will still taste great without the cream layer. You can serve it plain, or replace the topping with Greek yogurt or a lighter homemade cream if you prefer.
1. Can I use coarse semolina instead of fine?
Fine semolina is best because it gives that smooth, silky texture. Coarse semolina will make the pudding grainy and heavier.
2. Why did my semolina pudding become too thick?
It thickens quickly as it cooks and continues to thicken while cooling. If it becomes too dense, whisk in a splash of warm milk during cooking or reduce the semolina slightly next time.
3. How long does Layali Lebnan last in the fridge?
It stays fresh for 5–7 days when stored in an airtight container. The texture actually improves after a day in the fridge.
4. Can I freeze this dessert?
No. Semolina puddings don’t freeze well — they separate and become watery when thawed, so refrigeration is the best option.
5. Can I skip the cream topping?
Yes. It will still taste great without the cream layer. You can serve it plain, or replace the topping with Greek yogurt or a lighter homemade cream if you prefer.
Milk Semolina pudding (Layali lebnan)
Ingredients
- Half cup fine semolina 100g
- 2 cups of milk, 480g
- 1 tsp rose water, optional
- Table cream 250 ml or make your own:
- Fresh cream:
- 1 cup powdered milk
- 1 cup and half water
- 1 and half Tb corn starch
- 1 tsp sugar, optional
- 1 tsp rose water, optional
- Honey for garnish and/or crushed pistachio, edible rose buds.
Instructions
- Add milk and semolina to a medium pot.
- put it on the stove on medium heat, and keep stirring until it comes to soft boil and becomes thick needs around 15 minutes.
- Pour it into the desired plate like pyrex or small cups, and put it in the refrigerator for couple of hours.
- Cover it with table cream, and sprinkle pistachio over it.
- Best eaten after refrigerating overnight or 24 hrs
- If you don't have table cream, in a small pot add corn starch, dried milk, ,water, sugar (optional), and rose water.
- Keep stirring the mixture until it thickens. needs almost 10 minutes
- Leave it until its completely cold, then spread all over the semolina pudding.
- Now garnish with crushed pistachio, or other nuts, and add a drizzle of honey.
- you can keep it in the fridge up to 1 week. Unfortunately , you can't freeze it.
Notes
You can add canned cream for the second layer, you can find it in middle eastern stores, or check the Latin aisle, you will find the brand Nestle
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Have you ever tried this semolina pudding? Would you give it a try? If you make it, you can tag me on Instagram @Nutrizonia, or use the #Nutrizonia
