Instructions

1. Mixing Cold Ingredients

   In a deep saucepan off the heat, combine the liquid milk, fine semolina, and sugar. Whisk thoroughly with a hand whisk until the sugar has completely dissolved and the mixture is well blended.
2. Cooking the Semolina Mixture

   Place the saucepan over medium heat and stir continuously without stopping until the mixture starts to boil, thickens in consistency, and large bubbles form on the surface. · 8 min
3. Adding Aromatics

   Remove the saucepan from the heat immediately, then add the orange blossom water and ground mastic. Stir quickly to distribute the aromatics evenly without losing their fragrant flavor.
4. Pouring and Resting

   Immediately pour the hot mixture into a Pyrex dish or individual serving cups. Smooth the surface evenly, then let it cool at room temperature for half an hour.
5. Chilling and Setting

   Transfer the dish to the refrigerator for at least two hours until the semolina layer is completely set and chilled. · 2 h
6. Garnishing and Serving

   Spread the ashta evenly over the chilled semolina layer, then generously garnish the surface with crushed pistachios. Serve chilled, pouring the sugar syrup over each portion as desired.

Nutrition / serving

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