1. Combine butter, NESTLÉ Milkmaid and baking powder. Stir, then add semolina, ground almond and water and stir again. Pour & level mixture in baking tin.
2. Bake at 190°C in preheated oven for 35 minutes till top is golden. Remove from oven and pour all over the cooled syrup.
3. Place in fridge to cool completely, cut into diamond shapes and serve.
For syrup: Boil sugar and water in a saucepan. Simmer for 6-8 minutes. Remove from heat and stir in lemon juice, rosewater and ground almonds.