|500 ml||whole milk|
|2 tbsp||rose water|
|150 ml||heavy cream|
|pomegranate syrup (for serving)|
|ground cardamom (for serving)|
|edible rose petal (for serving)|
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.
Add remaining milk, sugar, and heavy cream to a pot over medium heat and stir to combine. Stir in milk and starch mixture and heat until the mixture thickens. Stir constantly to prevent any lumps from forming.
Fill milk pudding into glasses and refrigerate for approx. 2 hrs. or until the puddings are firm.
Before serving, remove milk puddings from the fridge. Pour pomegranate syrup on top and sprinkle with ground cardamom, chopped pistachios, and edible rose petals. Enjoy!