Middle Eastern Pistachio Rosewater Pudding

In a medium saucepan, whisk together 2 1/2 cups of whole milk, granulated sugar, and cornstarch until smooth and no lumps remain.

Heat the mixture over medium heat, stirring constantly with a whisk, until it thickens to a pudding consistency, about 8-10 minutes. Ensure it comes to a gentle boil for 1 minute to activate the cornstarch.

Remove the saucepan from the heat and stir in the rosewater and ground cardamom.

Pour the pudding 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, garnish each pudding with a generous sprinkle of finely chopped pistachios.