Muhallebi

In a small bowl, whisk together the corn flour and a few tablespoons of cold milk until a smooth, lump-free slurry forms. Set aside.

Pour the remaining milk into a medium saucepan and add the sugar and ground cardamom. Heat over medium heat, stirring occasionally, until the milk is warm and the sugar has fully dissolved.

Slowly pour the corn flour slurry into the warm milk mixture, whisking constantly to prevent any lumps from forming.

Continue to cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until the mixture thickens enough to coat the back of a spoon.

Remove the saucepan from the heat and stir in the rose water, adjusting the amount to your preferred floral intensity.

Carefully pour the warm pudding into individual serving bowls or a large dish, distributing it evenly.

Allow the pudding to cool to room temperature, then cover the dishes with plastic wrap and refrigerate until fully set and well chilled.

Serve the chilled muhallebi garnished with a light dusting of ground cardamom, chopped pistachios, or a few dried rose petals if desired.