Mafroukeh is one of those simple, no-bake desserts made with homemade cream, semolina-pistachio crust, and orange blossom simple syrup.
Start by making the simple syrup. Dissolve the sugar and water in a saucepan on the stove. Bring to a boil and add the lemon juice, stirring until it thickens, then add in the orange blossom water and set aside to cool.
Mix the flour, milk, and cornstarch in a medium-sized pot. Make sure they dissolve before putting on the heat.
On medium-high heat, start whisking the mixture until it starts bubbling. Keep whisking continuously until it starts to thicken. Add the orange blossom water and transfer to a bowl to cool.
Melt the ghee in a pan on the stove and fry the semolina in it until golden, then add the water and mix consistently until it thickens significantly.
Grind the shelled pistachios with sugar in a food processor.
Add the semolina to the crushed pistachios and pulse together.
Once the pistachio, sugar, and toasted semolina are combined, pour into a springform pan.
Press the semolina and pistachio crust evenly into the bottom of the springform pan.
Spread the cooled homemade ashta cream on top.
Top with crushed pistachios.
Pour orange blossom simple syrup on top prior to serving.