Layali Lubnan and Muhallabia Cups

Name: Layali Lubnan and Muhallabia Cups
Ingredients: For Layali Lubnan:; 4 cups whole milk (about 950 ml); 1 cup fine semolina (about 160 grams); 1/4 cup sugar (about 50 grams); 1 little rose water or orange blossom water; For garnish: 2 containers of ashta (clotted cream or thickened cream); Pistachios; Simple syrup; For Muhallabia:; 1 1/2 cups milk (about 355 ml); 1 1/2 cups cornstarch (about 180 grams); 1 1/2 cups sugar (about 300 grams); 7 cups water (about 1.65 liters); 1 little rose water or orange blossom water

Hawraa Hakim @cook_23072061

Layali Lubnan and Muhallabia Cups

Hawraa Hakim @cook_23072061

Saved

Ingredients

For Layali Lubnan:
4 cupswhole milk (about 950 ml)
1 cupfine semolina (about 160 grams)
1/4 cupsugar (about 50 grams)
1little rose water or orange blossom water
For garnish: 2 containers of ashta (clotted cream or thickened cream)
Pistachios
Simple syrup
For Muhallabia:
1 1/2 cupsmilk (about 355 ml)
1 1/2 cupscornstarch (about 180 grams)
1 1/2 cupssugar (about 300 grams)
7 cupswater (about 1.65 liters)
1little rose water or orange blossom water

Saved

Steps

1

Combine the semolina, sugar, and milk in a saucepan and mix well.
2

Place over low heat and cook, stirring, until the mixture thickens. When it starts to boil, add the rose water or orange blossom water.
3

Pour the mixture into a mold and refrigerate until set.
4

Once chilled, spread the ashta (clotted cream) on top, sprinkle with pistachios, and serve with simple syrup. Enjoy!
5

To prepare the Muhallabia:
6

In a saucepan, combine the milk, cornstarch, and sugar. Mix well.
7

Add the water and cook over low heat, stirring constantly to prevent lumps, until the mixture thickens and boils.
8

Add the rose water or orange blossom water, pour into serving cups, and let cool.
9

Garnish with pistachios. Enjoy!