Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves.

Add semolina to the milk cream mixture and stir until well combined.

Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves.

Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown.

Remove from oven and pour the syrup equally.

Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve.

To prepare the syrup:

Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.