Lebanese Semolina Pudding (Layali Lubnan)

Ingredients

For the Cream and Pudding Layers:

    ¾ cup cold coconut cream (* see notes below)
    3½ cups nondairy milk (unsweetened or lightly sweetened is best)
    ¾ cup fine semolina
    pinch of salt
    ½ cup dried cranberries, chopped
    2 teaspoons orange blossom water
    2 teaspoons rose water
    ½ teaspoon finely grated orange zest
    ¾ cup chopped or ground pistachios

For the Syrup:

    ¾ cup sugar
    ½ cup water
    squeeze of orange or lemon juice
    ½ teaspoon orange blossom water
    ½ teaspoon rose water

Instructions

place a pair of cans of undaunted, full fat coconut milk into the white goods many hours before you create this direction. you would like the coconut milk to be cold so the upper fat cream solidifies. take away simply the coagulated milk from the will and discard the remaining water. It ought to equal around ¾ cup. Whip this coconut milk rather like you'd whip typical cream, either with a mixer or with a hand-held whisk till it's downlike and spreadable. Set aside.

during a massive pot over medium-high heat, whisk along the nondairy milk, semolina, and salt. Bring this mixture to a boil, stirring often with a whisk so it does not stick or burn. once regarding thirty seconds of it boiling and effervescent, take away from the warmth and stir within the cranberries, orange blossom water, rose water, and orange rind. Scrape this mixture into a 9x13 in. dish and smooth the surface so it's even. enable to chill on the counter for quarter-hour or till it's now not hot. Once it's temperature, equally unfold the whipped milk over the complete surface of the flour. cowl the dish and place it into the electric refrigerator to relax for a minimum of a pair of hours.

to create the sirup, place the sugar during a tiny pan, then terribly gently pour the water onto the sugar. Add the splash of citrus juice and switch the warmth on medium-high. don't stir the syrup; simply let it return to a boil by itself. Once the bubbles rise to the surface and it's reached a full boil, cut back heat to medium and boil for five minutes. Again, you would like to avoid stirring as a result of that will cause the sirup to crystallize later. moving the pan around many times is ok, though. once 5 minutes, take away sirup from the warmth, swirl within the orange blossom and rose waters, and let the sirup cool to temperature.

once the course has totally chilled, slice items of the pudding and take away with a spatula. beautify these with the shredded pistachios. Drizzle with the maximum amount or as very little sirup as you would like and revel in.

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