Mhalabia (Rosewater Milk Pudding)

Heat the remaining 3 cups of milk with the sugar in a heavy saucepan over medium heat, stirring until the sugar dissolves and the milk is steaming but not boiling.

Slowly pour the cornstarch slurry into the hot milk while whisking constantly to prevent lumps, then continue cooking over medium-low heat.

Whisk steadily for 8 to 10 minutes until the mixture thickens to a smooth pudding that coats the back of a spoon, then stir in the rosewater off the heat.

Divide the pudding among serving cups, let cool to room temperature, then refrigerate at least 3 hours until fully set.

Garnish each cup with crushed pistachios and a light drizzle of rosewater syrup just before serving.