Rosewater Pistachio Mahalabia

In a medium saucepan, whisk together 2 1/2 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 1/2 cup of cold milk with the cornstarch until completely smooth and no lumps remain.

Gradually pour the cornstarch mixture into the warm milk 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 5-7 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 to cool at room temperature for about 15 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle generously with the finely chopped pistachios.