Mahalabiya (Egyptian Milk Custard)


Ingredients

100g sugar 
1liter milk full cream
100g corn starch
Few drops rose water
Crushed pistachios

Method

Dissolve sugar in little water. Add it to the milk and bring it to a boil. Reduce the heat to allow this to thicken.
Dissolve the cornstarch in a small bowl of milk.
Incorporate this mixture to the thickened milk.
Add the rose water to this and keep stirring the milk over a medium to low heat until it thickens further (about 15 minutes). Pour in bowls and refrigerate. Garnish with some crushed pistachios and serve cold.
Tip:
If you want to make it more wholesome, you can add some rice to the milk.