Delicate Rosewater Milk Pudding

In a small bowl, whisk together the cornstarch with 50 ml of the cold milk until a smooth slurry forms. Set aside.

Pour the remaining 450 ml of milk into a medium saucepan. Add the granulated sugar and heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling.

Slowly pour the cornstarch slurry into the warm milk in the saucepan, whisking continuously to prevent lumps.

Continue to cook over medium-low heat, whisking constantly, for about 8-12 minutes, until the mixture thickens significantly and coats the back of a spoon. It should be a smooth, pudding-like consistency.

Remove the saucepan from the heat. Stir in the rosewater until well combined.

Divide the pudding evenly into four individual serving bowls or ramekins. Allow to cool slightly at room temperature, then cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 3-4 hours, or until thoroughly chilled and set.

Before serving, garnish each pudding with chopped pistachios and a sprinkle of dried rose petals.