Creamy Muhallabia (Milk Pudding with Rosewater)

Directions

1. Step 1

   In a medium saucepan, whisk together milk, sugar, and cornstarch until the cornstarch is fully dissolved and there are no lumps.

2. Step 2

   If using, add finely ground mastic gum (it can be crushed with a mortar and pestle with a pinch of sugar).

3. Step 3

   Place the saucepan over medium heat and cook, stirring constantly with a whisk or spoon, until the mixture thickens to a pudding consistency (it should coat the back of a spoon). This typically takes 8-12 minutes.

4. Step 4

   Remove from heat and stir in the rose water.

5. Step 5

   Pour the hot pudding into individual serving bowls or ramekins.

6. Step 6

   Let cool to room temperature, then cover with plastic wrap (press the wrap directly onto the surface of the pudding to prevent a skin from forming) and refrigerate for at least 2-4 hours, or until thoroughly chilled and set.

7. Step 7

   Just before serving, garnish with chopped pistachios.