Lebanese Semolina Pudding

Prepare Pudding:

Place milk in a large saucepan and bring to a rolling boil over medium-high heat. Gradually decrease the heat and slowly pour in semolina while continuously stirring the mixture to prevent lumps. Continue cooking until the pudding thickens and boils vigorously for 1 to 2 minutes.

Transfer the pan from heat source and stir in eggs and rose water until they are fully incorporated into the mixture. Pour the pudding mixture into a 9x13-inch serving dish or individual portions. Allow the pudding to cool slightly, then cover it with a layer of plastic wrap directly on top. Refrigerate the pudding, covered, for at least 5 hours or overnight.

Create Syrup:

Heat 1/2 cup sugar and 2 tablespoons water in a heavy-bottomed saucepan over medium-high heat. Stir the mixture until the sugar dissolves, then cook until it turns a golden brown color. Remove the pan from heat immediately and stir in the remaining 2 tablespoons of water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve upon reheating.

Return the pan to the heat source and stir in the remaining 3 1/2 cups sugar until it is fully incorporated into the syrup. Add lemon juice and bring the mixture to a boil. Simmer for 10 minutes, then remove from heat, cover, and chill in the refrigerator.

Prepare Topping:

Beat together cream and sugar in a medium bowl using an electric mixer until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with nuts.

Cut the pudding into squares and serve it with syrup poured around each piece.