Creamy Greek Semolina Pudding with Orange Blossom

In a large saucepan, combine the whole milk and granulated sugar over medium heat. Stir until the sugar dissolves and the milk is warm, but not boiling.

Gradually whisk in the fine semolina, a little at a time, to prevent lumps. Continue whisking constantly for 10-12 minutes, or until the mixture thickens to a creamy pudding consistency.

Remove the saucepan from the heat. Stir in the unsalted butter until fully melted and incorporated.

Add the orange blossom water and stir well to combine.

Pour the hot pudding into individual serving bowls or a single large serving dish.

Allow the pudding to cool at room temperature for about 15 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle with ground cinnamon.