Pour 8 1/2 cups whole milk into a pot and heat over medium heat. Once the milk is warm, add 1/2 cup sugar and stir. When the milk comes to a boil, gradually add 1 cup fine semolina, stirring constantly to prevent lumps. Continue stirring until the mixture thickens. Add 2 teaspoons rose water, turn off the heat, and pour the mixture into two glass baking dishes. Let cool, then refrigerate for about 2 hours.

Prepare the ashta (cream) and syrup.

For the syrup: Combine 1 cup sugar, 1/2 cup water, and 1/4 teaspoon citric acid (or lemon juice) in a saucepan. Bring to a boil, then let it simmer for 5 minutes. Add 1 teaspoon rose water, turn off the heat, and let the syrup cool completely.

For the ashta: Pour 8 1/2 cups whole milk into a pot and heat over medium heat. Once the milk is warm, add 1 teaspoon citric acid (or lemon juice) to curdle the milk. When the milk separates, let it boil for a couple of minutes, then turn off the heat. Strain the curds through a fine cloth and squeeze out excess liquid. In another pot, cook 1 1/4 cups milk with 1/4 cup cornstarch and 1 tablespoon butter, stirring constantly until thickened. Add 1 teaspoon rose water, turn off the heat, and mix with the milk curds. Add 3 tablespoons sugar and blend until smooth and creamy.

Spread the ashta over the cooled semolina layer. If the ashta layer seems thin, whip 2 packets of powdered whipped cream with 1 cup cold whole milk and 1 teaspoon rose water. Once the cream is fluffy, refrigerate for 30 minutes, then use it to top the dessert. Garnish with ground pistachios. When serving, drizzle with syrup.