At low temperature, roast the semolina for a few seconds.
Then add milk and stir continuously to make a smooth paste.
As the thick paste starts to form, add sugar, and mix well.
Make sure to stir continuously otherwise it will be lumpy in texture.
Now add orange blossom, rose water, and condensed milk.
As it forms a thick paste. (note the texture in Video: 2:35). Pour it into a serving dish.
Quickly spread evenly on all sides.
Now whip the cream in another bowl.
Pour it over semolina pudding.
Keep it in the fridge to cool it down.
Garnish with ground pistachio and almonds.
Cut the bit and serve!