Layali Lubnan (Lebanese Nights)

Ingredients

• cup scold milk
• 1/2 cup ssemolina
• large eggs
• tablespoon srose water
• cup swhite sugar
• 1/4 cup swater
• 1/4 teaspoon lemon juice
• cup whipping cream
• tablespoon white sugar
• 1/3 cup finely chopped pistachio nuts

Instructions

1. Make pudding: Pour milk into a large saucepan and bring to a boil over medium high heat. Reduce heat and slowly pour in semolina in a steady stream, stirring continuously. Continue to stir and cook until mixture thickens and boils for 1 to 2 minutes.
2. Remove the pan from heat and stir in eggs and rose water until well combined. Pour mixture into a 9x13 inch serving dish or individual dishes. Allow pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours to overnight.
3. Make syrup: Heat 1/2 cup sugar and 2 tablespoons water in a heavy bottomed saucepan over medium high heat.
4. Stir to dissolve sugar, then cook until mixture turns golden brown.
5. Immediately remove from heat and stir in remaining water.
6. Don't worry if the mixture bubbles and hardens a bit, it will dissolve.
7. Return the pan to the stove and stir in remaining 3 1/2 cups sugar until dissolved.
8. Add lemon juice and bring to a boil.
9. Simmer for 10 minutes.
10. Remove from heat, cover, and chill.
11. The syrup will keep for a month if refrigerated in a sealed container.
12. Make topping: Beat together cream and sugar in a medium bowl with an electric mixer until stiff peaks form. Spread a thin layer of whipped cream over pudding. Sprinkle with nuts.
13. Cut pudding into squares. Serve with syrup poured around it.