1 litre milk
6 tbsp cornflour
3 tbsp rose water
Slivers of roasted pistachio, almond flakes, dried rose petals and rose syrup
Heat milk and sugar in a heavy-bottomed saucepan. In a small bowl, mix together corn flour and 200ml of the warm milk until smooth. Once the remaining sweetened milk comes to a boil, add the cornflour slurry and rosewater.
Stir constantly until the milk thickens. Ladle the mixture into dessert bowls and allow it to come to room temperature.
Refrigerate for at least two hours to set. Garnish with pistachio, almond flakes and dried rose petals.
Drizzle the rose syrup and serve it cold.