In a saucepan, put milk, semolina, sugar, pinch of salt. Mix with a spoon.
Place the saucepan over medium heat while mixing constantly.
Once the milk is heated and just started to boil.
Reduce the heat to medium low and continue stirring until the mixture starts to thicken.
Add mastica pieces and continue stirring until the mixture thickens.
Add the rose water and mix well, then immediately pour in a pyrex dish or serving cups.
Let cool a little bit at room temperature for about 10 minutes.
Cover with plastic wrap and refrigerate for at least 2 hours.
Prepare the sugar syrup. Put water, sugar and lemon juice in a saucepan over medium heat.
Mix with a spoon and bring to a boil.
Let boil for about 10 minutes. The syrup will thicken a little bit.
Remove from heat and add rose water. Mix and let cool completely. You can make this syrup ahead of time.
Whip the heavy cream and powdered sugar until stiff peaks form.
Put the whipped cream on top of the semolina pudding.
Garnish with pistachios and rose buds( optional). Cover with plastic wrap and refrigerate if not serving right away.
Serve with simple syrup drizzled on top.