Persian Rosewater Pistachio Pudding

In a medium saucepan, whisk together 1/2 cup of the whole milk with the cornstarch until smooth. This prevents lumps.

Add the remaining 2 1/2 cups of whole milk, granulated sugar, and ground cardamom to the saucepan. Whisk well to combine.

Place the saucepan over medium heat, stirring constantly with a whisk or wooden spoon. Continue to cook for 10-15 minutes, or until the mixture thickens to a pudding consistency and coats the back of a spoon.

Remove the saucepan from the heat and stir in the rosewater and chopped pistachios.

Divide the pudding evenly among four individual serving dishes or ramekins.

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

Garnish with additional chopped pistachios before serving.