Turkish Semolina Pudding with Orange Blossom Water

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.