Persian Rosewater and Pistachio Semolina Pudding

In a medium saucepan, combine 3 cups milk, 1/2 cup fine semolina, and 1/2 cup granulated sugar. Whisk well to combine.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly with a whisk to prevent lumps. Continue to cook for 10-12 minutes, or until the pudding thickens to a creamy consistency.

Remove the saucepan from the heat. Stir in 1 tablespoon rosewater and 1/4 teaspoon ground cardamom until fully incorporated.

Pour the hot pudding into individual serving bowls or a single large serving dish.

Allow the pudding to cool at room temperature for 15 minutes, then refrigerate for at least 2 hours, or until thoroughly chilled and set. Garnish with 1/4 cup chopped shelled pistachios before serving.