Pistachio Mahalabia

Instructions

1. 1

   Begin by finely grinding the pistachios in a food processor until they are a coarse powder.

2. 2

   In a medium saucepan, combine the milk and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.

3. 3

   In a small bowl, mix the cornstarch with a little bit of the warm milk mixture to create a smooth paste.

4. 4

   Gradually add the cornstarch paste to the saucepan, stirring constantly to prevent lumps from forming.

5. 5

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency.

6. 6

   Once thickened, remove the saucepan from the heat and stir in the rose water and ground cardamom.

7. 7

   Pour the mahalabia into serving dishes and let it cool to room temperature.

8. 8

   Once cooled, refrigerate for at least 2 hours or until set.

9. 9