Mahalabia

Instructions

1. In a medium saucepan, combine the whole milk and granulated sugar. Stir over medium heat until the sugar is completely dissolved.
2. In a separate small bowl, whisk the cornstarch with 1/2 cup of the milk mixture until smooth and no lumps remain.
3. Gradually add the cornstarch mixture back into the saucepan, stirring constantly to prevent lumps from forming.
4. Continue to cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10-12 minutes.
5. Remove the saucepan from heat and stir in the rose water, vanilla extract, and salt until well combined.
6. Pour the pudding into individual serving cups or a large serving dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
7. Before serving, sprinkle the top with chopped pistachios and almonds, if using. Garnish with dried rose petals for an authentic touch.