1.In a cooking pot, mix the milk, semolina and sugar all together, then bring to a boil on medium heat while continuously stirring. Make sure the semolina doesn’t clump or stick to the bottom.

2. When the mixture boils, lower heat to minimum and add the ground mastika while still stirring until the pudding thickens. Remove from heat, stir in the rose water and orange blossom water and pour the
pudding into bowls.

3.While the pudding cools down at room temperature, prepare the ater and whipped cream. Place the heavy cream in a bowl over ice (to keep it chilled) and whip vigorously using an electric mixer for a few minutes. Increase the speed gradually.

4.When the cream starts increasing in volume, add the sugar and vanilla and whip a bit more to mix it in.

5. Once the pudding has cooled down, top the bowls with chilled whipped cream, drizzle some apricot jam on top and sprinkle the grounded pistachio over it before serving.