To prepare the syrup, stir the sugar and water in a pot over heat.

When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water, turn off the heat and set aside to cool.

To prepare the kashta stuffing, dissolve the powdered milk in water, and heat 2.5 cups of dissolved milk in a pot.

Stir the corn flour and sugar into the rest of the dissolved milk and add them to the pot over heat.

Stir the mixture over heat continuously. When it thickens, add orange blossom water and move the stuffing aside.

To prepare the mafroukeh, roast the semolina in a pan over medium heat for 5 minutes.

Cut the butter into cubes and add it to semolina, stir well until the butter melts and gets absorbed by the semolina.

Add the powdered sugar over the mixture and stir until the semolina turns dark brown. Pour the syrup and the rosewater over the mixture.

Stir the mixture for 5 minutes until u have a soft firm dough then turn off the heat and set aside to cool.

To serve, spread the mafroukeh dough in a serving plate, spread the kashta stuffing over it and sprinkle with roasted almonds, pine nuts and pistachios.

Serve cold.