Turkish Cennet Çamuru with Knafeh and Pistachios

Place the sugar, water, and juice in a saucepan, making sure the sugar is fully covered with water, then heat until the mixture begins to boil.

Add a squeeze of lemon, then cook the syrup over medium-low heat for 5-7 minutes, until it reaches a medium consistency that is neither thin nor thick.

Toast the knafeh dough in the clarified butter over medium heat, stirring continuously, until evenly golden.

Toast the pistachios with the knafeh over medium-low heat, stirring continuously, until they begin to release their oils and become fragrant.

Add the prepared syrup and stir it into the knafeh and pistachio mixture until fully absorbed and the mixture is evenly combined and soft.

Flavor the knafeh and pistachio mixture with rose water, folding gently until the flavor is evenly distributed.

Spread the knafeh and pistachio mixture in a serving dish, pressing it down evenly to form a level, compact layer.

Off the heat, whisk the cold milk with the cornstarch, flour, sugar, mastic, and mahlab until smooth and free of lumps.

Cook the milk pudding mixture over medium heat, whisking continuously, until thick, smooth, and creamy.

Add the cream and orange blossom water to the hot milk pudding, stirring until thoroughly combined.

Add the clarified butter and stir well until melted and the flavors are evenly distributed.

Spread the milk pudding over the knafeh and pistachio layer, gently smoothing the surface so it completely covers the bottom layer.

Let the dish cool completely. Then refrigerate the dessert until the milk pudding layer is set and the dessert is thoroughly chilled.

Garnish with pistachios, then serve the Cennet Çamuru chilled, preferably the next day after the flavors have melded and the texture has set.