Let's cook.
In a medium saucepan, combine 4 cups milk, 1/2 cup fine semolina, and 1/2 cup granulated sugar. Whisk well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly with a whisk to prevent lumps and sticking.
Continue to cook for 15-20 minutes, stirring frequently, until the pudding thickens to a creamy consistency, similar to thick custard.
Remove the saucepan from the heat. Stir in 1 teaspoon orange blossom water, 1/4 teaspoon vanilla extract, and 2 tablespoons unsalted butter until the butter is fully melted and incorporated.
Divide the warm pudding evenly among 4 small serving bowls or ramekins.
Allow the puddings 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, garnish each pudding with 1/2 tablespoon of chopped pistachios.
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