Creamy Rosewater Pistachio Mahalabia

In a medium saucepan, whisk together 3 cups of whole milk and the granulated sugar over medium heat until the sugar dissolves and the milk is warm, but not boiling.

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

Gradually pour the cornstarch slurry into the warm milk mixture in the saucepan, whisking continuously to prevent lumps.

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.

Pour the Mahalabia into individual serving bowls or ramekins.

Allow the puddings to cool at room temperature for about 15 minutes, then cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle the chopped pistachios generously over each Mahalabia.