To prepare the syrup, put sugar and water in a pot on the stove.

When the mixture begins to boil, add lemon juice and leave it on the fire to thicken, then add the blossom water. Remove the syrup from the fire and set aside to cool

To prepare the cream, dissolve the dry milk with water, put 2 1/2 cups of the melted milk in a pot on the fire and leave it until it gets hot.

Dissolve the starch and sugar in the remaining milk, then add the mixture over the milk over the heat slowly while stirring

Stir the mixture on the heat in a continuous way until it becomes thick, add the orange blossom water, then remove the cream from the heat

To prepare the Mefroukeh, put the semolina in a pan over a low heat, and stir for 5 minutes.

Cut the butter into small pieces, put on top of the semolina and stir the mixture well over the heat until the butter melts and is impregnated with the semolina.

Add the powdered sugar over the mixture and stir until the color of semolina becomes dark brown

Add the syrup and rose water to the semolina mixture.

Stir the mixture well for 5 minutes to make a soft and cohesive dough, then remove from the heat and leave to cool.

To serve, place the Merfroukeh on a plate, cover with a layer of cream, top with the roasted almonds, ground pistachios and nuts as desired.

Place in the refrigerator until firm

Serve and enjoy your delicious Mefroukeh