How to make it
6 steps. Take it one step at a time.
Whisk the cornstarch
In a small bowl, whisk the cornstarch with 1 cup of the cold milk until completely smooth with no lumps.
Combine the remaining milk and the sugar
In a medium saucepan, combine the remaining milk and the sugar. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
5 minSlowly pour the milk-cornstarch mixture
Slowly pour the milk-cornstarch mixture into the saucepan while whisking continuously. Continue to cook and stir until the mixture thickens and coats the back of a spoon (about 2-3 minutes).
3 minRemove from heat
Remove from heat and stir in the rose water.
Pour the mixture
Pour the mixture into 4 individual dessert bowls. Let them cool to room temperature before placing them in the refrigerator to chill for at least 2 hours.
2 hrGarnish with crushed pistachios and a sprinkle of cinnamon
Garnish with crushed pistachios and a sprinkle of cinnamon just before serving.
A little kitchen wisdom
For a richer taste, use full-fat milk. You can substitute rose water with orange blossom water or vanilla extract if preferred.
