Rosewater Pistachio Milk Pudding (Muhallabia)

In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling, about 5-7 minutes.

In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry.

Gradually whisk the cornstarch slurry into the warm milk mixture in the saucepan. Continue to whisk constantly to prevent lumps.

Cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency, about 5-8 minutes. It should coat the back of a spoon.

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

Pour the pudding into individual serving bowls or ramekins. Let them cool at room temperature for about 15 minutes.

Cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle the chopped pistachios over the top of each pudding.