Egyptian Date and Pistachio Mahalabia

In a medium saucepan, whisk together 3 and 1/2 cups of whole milk and the granulated sugar over medium heat until the sugar dissolves and the milk is warm, about 3-5 minutes. Do not boil.

In a small bowl, whisk the remaining 1/2 cup of cold milk with the cornstarch until smooth and no lumps remain. This is your cornstarch slurry.

Gradually whisk the cornstarch slurry into the warm milk in the saucepan. Continue to cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens to a pudding-like consistency, about 8-10 minutes. It should coat the back of a spoon.

Remove the saucepan from the heat and stir in the rosewater and the finely chopped dates.

Pour the Mahalabia into individual serving bowls or ramekins. Let it cool at room temperature for about 30 minutes.

Cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish each Mahalabia with chopped pistachios.