Ingredients 2 ¼ cups milk
5 tbls cornflour
1 tsp rosewater
½ cup thickened cream
3 tbls sugar
4 tbls desiccated coconut
¼ cup pistachios, roughly chopped
½ cup sugar
1 cup water
2 tbls rosewater
1 tsp lemon juice
Red food colouring (optional)
For the pudding, place ½ cup of milk in a bowl, add the cornflour and rosewater and stir until a smooth mixture forms, set aside.
In a pot, add the remaining milk, cream and sugar. Cook over a moderate - high heat until boiling, while stirring constantly.
Turn the heat to low and add the cornflour mixture to the pot. Stir constantly for 2-3 minutes until the mixture thickens. You are after a yoghurt like consistency.
Pour mixture into serving bowls or glasses and set aside to cool at room temperature for 30 minutes before transferring to the fridge for at least 4 hours.
Meanwhile, for the rosewater syrup, place sugar, water and lemon juice in a saucepan over a high heat and allow to boil for 10-12 minutes or until thick and syrupy. Add the rosewater and a few drops of red food colouring and stir lightly to combine. Set aside to cool.
To serve, pour a few tablespoons of rosewater syrup over the puddings. Top each with a tablespoon of coconut and sprinkle with the chopped pistachios.