First layer: In a pot, combine the milk, semolina, sugar, rose water, and orange blossom water. Stir constantly to prevent lumps and do not let it become too thick. Pour the mixture into a glass baking dish (like a Pyrex) and refrigerate for 2-3 hours.

Second layer: Mix the powdered cream with the clotted cream (ashta) and half a cup of milk (about 120 ml) until smooth. Spread this mixture over the chilled milk and semolina layer in the refrigerator.

Garnish with ground pistachios.

For the caramel syrup: For every cup of sugar, use a cup of water. In a saucepan, bring the sugar and water to a boil with 2 drops of lemon juice until it thickens. Add 1 tablespoon rose water.

In a skillet, add 3 tablespoons sugar and cook over very low heat until the sugar melts and turns a deep golden color. Pour this caramel over the syrup and stir until dissolved. Serve and enjoy!