Make the Clotted Cream by mixing the heavy cream, cornstarch, and flour over medium heat until thickened. Pour into a dish and cover with plastic wrap touching the cream so a skin doesn’t form. Refrigerate till cool and set.

Make the Simple Syrup by mixing the sugar and water over medium heat. Once it comes to a boil, add the lemon juice and boil for an additional 15 min on low heat. Set aside to cool.

Prepare the Layali Lebnan by constantly whisking the farina and milk over medium heat until thickened. Pour into a 9×13 glass pyrex dish and cover with plastic wrap touching the pudding so a skin doesn’t form. Refrigerate for 2 hours until set.

Mix the clotted cream you made earlier with a spoon so it’s a frosting like consistency. Spread it on top of the set semolina pudding and top with ground pistachios. Refrigerate for another hour.

Cut and serve the pudding topped with the simple syrup or honey!