Ingredients (makes 5-6 servings)
- 50 g (a little less than 1/2 cup) powdered sugar
- 500 ml milk
- 35 g (1/4 cup) cornstarch
- 2 tsp rosewater
- 1 tsp orange blossom water
- Crushed pistachio
Mix the milk and cornstarch in a pot and place it on medium fire until it boils.
When the milk starts boiling, keep it on low fire and gently whisk until the mixture becomes thicker.
Add the sugar and keep whisking regularly for few more minutes.
Remove the pot from the fire and add the rosewater and orange blossom water, then mix.
Pour the warm mixture into small bowls and let them cool down at room temperature. Place the bowls into the refrigerator and leave them for at least 3 hours before serving (until they have a firm pudding-like consistency)
Sprinkle with crushed pistachio and serve.