Fragrant Moroccan Orange Blossom & Almond Semolina Pudding

In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling, about 5 minutes.

Gradually whisk in the fine semolina, a little at a time, to prevent lumps. Continue whisking constantly for 8-10 minutes, or until the mixture thickens to a pudding-like consistency.

Remove the saucepan from the heat. Stir in the orange blossom water and 1/4 cup of slivered almonds.

Divide the pudding evenly among 4 small serving bowls or ramekins.

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

Before serving, garnish each pudding with a sprinkle of ground cinnamon and additional slivered almonds.