INGREDIENTS

500 ml whole milk
50 g pistachios
2 tbsp rose water
50 g starch
150 ml heavy cream
50 g sugar
pomegranate syrup (for serving)
ground cardamom (for serving)
dried edible rosebud (for serving)

HOW TO MAKE IT

1. Finely chop pistachios and set aside. Add some of the milk, all of the rose water, and starch to a bowl and whisk to combine.
2. Add remaining milk, heavy cream, and sugar to a pot over medium heat and stir to combine, until the sugar is dissolved. Stir in milk and starch mixture and heat until the mixture thickens. Stir constantly to prevent any lumps from forming.
3. Fill milk pudding into glasses and refrigerate for approx. 2 hrs. or until the puddings are firm.
4. Before serving, remove milk puddings from the fridge. Pour pomegranate syrup on top and sprinkle with ground cardamom, chopped pistachios, and edible rosebuds. Enjoy!