Let's cook.
In a medium saucepan, combine the whole milk, finely chopped pitted dates, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm, about 5 minutes.
Gradually whisk in the fine semolina, ensuring no lumps form. Continue to cook over medium heat, stirring constantly with a whisk or wooden spoon, for 10-15 minutes, or until the mixture thickens to a pudding-like consistency.
Remove the saucepan from the heat and stir in the orange blossom water.
Divide the pudding evenly among 4 small serving bowls or ramekins.
Allow the puddings to cool at room temperature for about 15 minutes, then cover them with plastic wrap 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 chopped pistachios.
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