Rich Pistachio Semolina Dessert with Clotted Cream

First, prepare the simple syrup: In a small saucepan, combine 200g granulated sugar, 150ml water, and 1 tsp lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and stir in 1 tsp rose water and 1 tsp orange blossom water. Set aside to cool completely.

In a large non-stick pan, melt 50g unsalted butter over medium heat. Add 200g fine semolina and toast, stirring constantly, for about 3-5 minutes until it becomes fragrant and lightly golden. Be careful not to burn it.

Pour in 500ml water (not listed in ingredients, need to clarify - assuming this is for the semolina, will add to ingredients list if needed, otherwise this is a mistake. Let's assume it's part of the semolina cooking liquid and add it to ingredients and adjust total water for syrup) and the remaining 100g granulated sugar. Stir well to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens considerably and pulls away from the sides of the pan, about 10-12 minutes.

Remove the semolina mixture from heat. Stir in 1 tbsp rose water, 1 tbsp orange blossom water, and 100g ground pistachios. Mix thoroughly until everything is well combined.

Press half of the pistachio semolina mixture evenly into the bottom of a 20x20 cm (8x8 inch) serving dish. Allow it to cool for 10 minutes.

Spread the 300g clotted cream (Ashta) over the semolina layer, leaving a small border around the edges. Carefully spread the remaining pistachio semolina mixture over the cream, gently smoothing the top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set and the flavors to deepen.

Before serving, drizzle generously with the cooled simple syrup. Garnish with 50g whole pistachios. Cut into squares or diamonds and serve chilled.