1. in a pot pan, mix liquid milk, semolina and sugar. bring all the ingredients to boil, stirring occasionally. 2. once it starts boiling, reduce the heat to low, then add blossom water, keep stirring for 10-15 minutes, until the mixture becomes thick. 3. place the mixture onto a pyrex bowl, cover with plastic food wrap, chill for 1 hour. 4. when the base is ready, top it with cream. chill for 20 minutes. 5. spread ground pistachios to decorate and the sugar syrup. bon appetit!