Layali Lubnan (Lebanese Nights)

Ingredients

• 8 cups cold milk
• 1.5 cups semolina
• 2 eggs
• 3 tablespoons rose water
• 4 cups white sugar
• 2.25 cups water
• 0.25 teaspoon lemon juice
• 1 cup whipping cream
• 1 tablespoon white sugar
• 1/3 cup finely chopped pistachio nuts

Steps

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 9×13-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. Stir to dissolve sugar, then cook until mixture turns golden brown. Immediately remove from heat and stir in remaining water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove and stir in remaining 3 1/2 cups sugar until dissolved. Add lemon juice 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.
4. 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.
5. Cut pudding into squares. Serve with syrup poured around it.