Add the sugar and water in a saucepan and bring to heat, stirring until the sugar dissolves. Once it starts to boil, add the lemon juice and boil for 5 minutes.

Set aside to cool it. Once its cool add rosewater, orange blossom water and mix.

Preheat oven to 200 C | 400 F. Grease a baking dish with butter.

In a large mixing bowl, add semolina, sugar, coconut, baking powder and mix well. Add butter, vanilla extract, sugar syrup and  mix it.

Gradually add the milk little by little and mix well with hands or spatula. The mixture should have a thick porridge like consistency.

Pour the semolina mixture into the prepared baking dish and level the top. Cover and refrigerate for 2-3 hours.

With a knife, mark lightly into 3cm square pieces and place a blanched almond on each square piece.

Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from oven and cut into the marked lines.

Bake again for another 10-15 minutes or until the sides start leaving the pan and the top browns a little.

Heat the sugar syrup and gently pour it over the hot cake. Allow the cake cool completely.