Middle Eastern Rosewater and Pistachio Semolina Pudding

In a medium saucepan, combine the whole milk, fine semolina, and granulated sugar. Whisk well to ensure no lumps remain.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly with a whisk or wooden spoon to prevent sticking.

Continue to cook for 10-15 minutes, stirring frequently, until the pudding thickens to a creamy, custard-like consistency.

Remove the saucepan from the heat. Stir in the rosewater and ground cardamom until fully incorporated.

Pour the hot pudding into individual serving bowls or ramekins.

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

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