Make the Rose Syrup

• In a small saucepan, bring the water and sugar to a simmer on high heat. Simmer for 5 minutes, then pour into a heatproof jug.

  Simmer for 5 minutes, then pour into a heatproof jug.
  
• Leave to cool on the counter for 5 minutes, then stir in the rose water. Place in the fridge until needed. Your syrup will thicken as it cools.
  

Let's make the Semolina Base

• Place the milk, semolina and sugar into a large saucepan (about 20cm/8" across).
  
• Make a paste of the cornflour with a little of the milk from the saucepan (don't worry about any semolina in the mix). Pour this cornflour paste into the saucepan of milk.

  If using mastic, grind them into powdered form with a pestle and mortar and drop the powder into the saucepan. It doesn't have to be superfine. If truth be told, I just drop them whole when I'm using them. They melt.
  
• Heat this milk and semolina mix on the stove on medium-high heat for 2 minutes, stirring regularly.
  
• At around the 2-minute mark, you'll notice the semolina mixture begin to thicken. Turn the heat down to medium and continue to cook, stirring constantly, for about 4-5 minutes. You want to cook it until it resembles thick cake batter. You may need more time, depending on your heat.

  You know it's ready, if you are able to make a "path" with your spoon, as shown in the image.
  
• Lightly "glaze" your dish by dipping a pastry brush into the rose syrup and spreading all over the base of the dish. This will moisten the base and discourage it from sticking.
  
• Pour this hot semolina mix into a glass dish and leave on the counter for 10 minutes.
  
• Then, cover with clingfilm and chill for 4 hours.
  

Topping the Semolina Base

• Tip the mascarpone into a medium-sized bowl and lighten with a wooden spoon. Just so you can spread it with the back of a butter knife or a pallette knife.
  
• Spread the mascarpone all over the firm semolina base. It doesn't have to be smooth like icing, as we'll be topping it with nuts.
  
• Place back in the fridge for 1 hour or until you are ready to serve. Cover with clingfilm again. This will allow the mascarpone to firm up a little, so it will be less messy.
  

Serving Layali Lubnan

• Scatter the ground pistachios all over the layali lubnan, followed by the rose petals.
  
• Slice and serve with the rose syrup on the side. Without the rose syrup, the pudding is only mildly sweet.
  

Will keep in the fridge for up to 3 days.

Alternative Springform Cake Pan Method

• Dip a pastry brush in the sugar syrup and spread the syrup all over the base and a little up the sides of your cake pan. Or all over of you want more pistachio coating.
  
• Scatter ground pistachios all over turning the pan on its side and letting the nuts roll to cover as much of the pan as you like.
  
• Pour the hot, cooked semolina base onto the pistachio covered cake pan. Leave to cool on the counter for 10 minutes, then cover with clingfilm and chill for 4 hours.
  
• After 4 hours, release the springform. Take a spatula and lightly nudge the layali lubnan base off the cake pan onto your chosen platter or cake stand. It should be sturdy enough, so don't worry.
  
• Lighten the mascarpone and spread all over. Chill for another hour to allow the mascarpone to settle and stiffen slightly.
  
• Then garnish with the pistachios and rose petals and serve with syrup.