How to Make
Grind the powdered sugar and pistachios until the mixture becomes close to the pistachio paste, set aside.
In a bowl, add sugar, water, and lemon juice and boil over medium heat for five minutes. Turn off the heat and add blossom water.
In a frying pan, add butter and semolina and cook over a medium heat for 3 minutes only. Pour over the syrup and over medium heat with constant stirring until it becomes rounded and dough becomes round
Add to the pistachio mixture in the food processor and beat until it turns into a cohesive dough (a ball), and if it is thick we add a spoonful of blossom water and knead
Pour into a plate or in serving molds, add any available cream, enter the refrigerator for 3 hours and enjoy