Place the sunflower oil in a large skillet over medium heat and toast the pine nuts, stirring regularly to a golden color. Remove with a slotted spoon and toast separately , the cashews and almonds to a lovely golden color, make sure to keep the heat low to avoid burning the nuts.

Place the milk, heavy cream, cornstarch and mastic in a saucepan over medium heat, whisking constantly to avoid scorching. Once the liquid comes to a boil, the mixture will begin to work its thickening magic. (It should totally thicken). Set aside, cover with a piece of parchment paper to prevent a skin from forming on top. Leave to cool down completely.

Place sugar in a heavy large saucepan and cook over medium to low heat. At the beginning, swirl the saucepan rather than stirring it. When the edges start to put on a golden color, here start stirring until the sugar totally dissolves and turn to a lovely golden color. this takes about 5 minutes. Be careful not to burn it, otherwise it will negatively affect your mafroukeh

Once sugar is completely melted, immediately stir in the boiling water. Be careful in this step because the caramel will bubble rapidly when the water is added. If you notice the sugar clumps up, keep whisking until it comes back together to a unique caramel liquid, with no visible lumps. Set aside.

Place the farina in a large wide skillet (dry) over medium low heat, stirring constantly until the farina starts to change to a dark beige color. Add the butter and stir to infuse the butter and farina together, the mixture at this satge will resemble breadcrumbs. Drizzle the caramel you prepared and stir well to homogenize everything together, at this stage the mix looks so liquidy, keep on stirring, note that the heat should be low to avoid burning, add the orange blossom water and keep on stirring. The pudding is ready as soon as all of the syrup is absorbed and the mixture considerably thickens. Note that it will thicken up more after cooling.

Pile the caramelized farina layer in a wide shallow plate flattening it with the back of the spoon.

After the base it is time for a layer of creaminess ashta This layer is key, as it breaks up the heaviness of the bottom layer. Dollop the Lebanese clotted cream (ashta) in the center of the bowl, then use a spoon or spatula to spread it to the edges.

Randomly, spread the toasted nuts over the ashta (the Lebanese clotted cream) and delicately garnish the sides with orange blossom petal jam as the photos show.