Layali pudding

Ingredients
1 liter of milk
250 grams of sour cream
1/2 cup semolina
¼ cup of sugar
Cornflakes crumbs
Unsalted butter
Topping
¼ cup finely chopped pistachio nuts
Preparation
Pour the milk into a large saucepan and pour the sour cream in it and stir it until bring to boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 4 minutes. Bring a 20x35 cm serving dish rub it with butter then sprinkle it with cornflakes crumbs, pour the mixture into the serving dish. Dissolve some butter and brush the top of the mixture and again sprinkle with cornflakes. Preheat the oven 180 degrees put in the oven leave it about 45 minutes or until golden brown. As soon as it is out from oven sprinkle it with chopped pistachio nuts.
Syrup
4 cups white sugar
2 ¼ cups water
1/4 teaspoon lemon juice
2 tbsp rose water
Syrup preparation
Dissolve the sugar in the water and add the lemon juice and the rose water to the pan, and bring to a boil for 5 minutes. Reduce the heat let it simmer for 10 minutes. Remove from heat; leave it until it is cold. The syrup will keep for a month if refrigerated in a sealed container.
To serve, cut into squares and serves with the syrup. Enjoy it.