Wishing all those who celebrate, a Happy MahaNavratri / Dussehra and Diwali. This period is quite nostalgic, its an entire season of celebrations and festivals, one after the other. Holidays, lots of yumm food and sweets, crackers and lights everywhere……and time with family and cousins who visit, are the additional highlights.
For Hindus, this season marks the beginning of harvest and celebrating the victories of Lord Rama and Goddess Durga (thanks to Amar Chitra Katha, these mythological tales bring in fresh memories), celebration of lights, colors and what not…..
To conclude, it’s the season of celebrations…..And how can a festival be a celebration without sweets?
Since I am now part of the Mediterranean world, I thought..why not a fusion of these cultures? And so i bring to you, this Mediterranean favorite Layali Lubnan. The name basically translates to ‘Lebanese Nights’.
This is a semolina based sweet pudding that is so easy to make, and with its creamy texture and aroma, you could even call it a Semolina Wonder. The pics are not too good, as my two babies (my husband and daughter), were quite impatient, and demanded for more of this yum dessert.
This could be topped with some whipped cream and spread and brushed with pistachios and nuts….but I just stuck to the basic…..I added some edible glitter to just pomp it a bit. My friend Taji and family also had some share of Layali Lubnan, and they loved it too. I now have somebody who would vouch for the taste here..Anyways, I invite you friends, to try Layali Lubnan, this little Mediterranean favorite for your Dussehra Celebrations…
The recipe is sourced from the Friday magazines Recipe booklet (June 2014 edition)
- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Yield : 6-8
In a large pan, add water and condensed milk and bring it to a boil.
Meanwhile in a bowl, beat the eggs and gradually add the semolina into a fine paste. Add this mixture to the boiling milk (at this point, bring down the flame) stirring vigorously in order to avoid clumps.
Do this for around 3 to 5 minutes, until the mixture thickens.Continue cooking-stirring so that it does not get scorched.Cook till it leaves the sides of the pan.The mixture should be thick enough that when you raise your spatula it should fall apart and fall in puddles into the pan..
Remove the pan and add the rose water and orange blossom water. Stir well until combined.
Pour it into a greased square dish, and leave it to cool.
Cut into slices, and garnish with pistachios, and flaked almonds.
You could even spread whipped cream over the set dessert and then garnish with pistachios and almonds (optional).