Cold semolina pudding with pistachio nut and caramel sauce topping. I got the recipe from my mom. You can add 2 tablespoons of vanilla instead of rosewater if you want.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 8 cups cold milk
- 1 ½ cups semolina
- 2 eggs
- 3 tablespoons rose water
- 4 cups white sugar
- 2 ¼ cups water
- ¼ teaspoon lemon juice
- 1 cup whipping cream
- 1 tablespoon white sugar
- ⅓ cup finely chopped pistachio nuts
Instructions
- Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
- Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9×13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
- Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don’t worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
- To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 82 mg |
| Sugars | 61 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1 can of coconut cream, 1 can of coconut milk, and water instead of milk since I’m allergic to dairy. I topped it with a mixture of diced dried apricots and pineapple, craisins, golden raisins, orange zest, and slivered almonds. I added a teaspoon of vanilla and half a teaspoon of orange extract to the syrup. Because of these additions, the dish has a bright flavor and appearance. It’s delicious!
Amazing. The saltiness of the pistachios pairs perfectly with the sweetness of the caramel and adds a perfect texture balance.
I love this layered dish and I serve the syrup on the side so people can put a little or a lot.
I made this recipe several time and everytime it was perfect. I did not add the cream as the recipe is already rich. I even left the milk out of the fridge for over 12 hours, the recipe came out PERFECT.
I loved this recipe but I changed the bottom layer – 6c cold milk, 1 c semolina & 1/3 c of sugar as soon as they boil i take it off the heat & add mistika and pour it into dishes. I made the same syrup and topping. It’s so delicious & light. I made it for my son’s birthday.
All loved this treat, but because my husband said he has tasted better, I gave it 4 stars. very easy to make!
so I was excited to find this recipe and made it..but It came out very thick?? Not like a pudding at all?? Did I do something wrong? It tasted good, however thick like a custard? Is that how it suppose to be?
so good me my kids and my husband loved it, the only thing i added is that i covered the bottom of the dish with cookies before pouring the mixture on top of it, it turned out so good.
I looove this recipe. Layali Libnan is very easy and great to bring to parties and gatherings. I’m going to make this for again. Thanks Laila!!
So good! It is well worth your time to make the rosewater yourself (i just put an oversized lid ontop of the boiling rose petals and let the steam condense and drip into a container) the pistachios(i used fresh and crushed myself) go very well with the real whipped cream. A very delicious light recipe that is worth all the work!
My wife made this recipe and now the whole family is asking for this dessert at family get togethers.
This is a great recipe. Kids love the creamy taste though I don’t add the pistachios for them.