4 cups Whole Milk
½ cup Sugar
7 tablespoons Corn Starch
1 tablespoon Rose Water
1 tablespoon Orange Blossom Water

Set aside 1c milk to make the corn starch slurry.

Combine the remaining (3c) milk and the sugar in a medium saucepan. Heat on medium-high heat until the milk just starts to boil. Stir often.

While the milk and sugar are heating up, make the corn starch slurry. Whisk together the 1c milk you set aside earlier and the corn starch until there are no lumps.

After the milk starts to boil, reduce the heat to medium and slowly whisk in the corn starch slurry. Keep whisking the mixture until it thickens considerably, about 15 minutes. This should be the same consistency as a thick cake batter.

Turn off the heat and stir in the rose water and orange blossom water.

Pour into a large serving bowl or into 4-6 smaller individual serving bowls. Set aside to cool at room temperature. Once cooled, refrigerate for 2-4 hours. Garnish with ground pistachios and serve.