Ingredients

2 cups milk

2 ½ oz granulated sugar

2 tablespoons corn flour

2 tablespoons ground rice

2 ½ oz ground blanched almonds

1 teaspoon rosewater/orange blossom water

2 tablespoons honey

3 tablespoons coarsely powdered pistachios

Procedure

1 Place the milk and sugar in a saucepan and heat over medium heat, stirring until the sugar has dissolved.

2 Combine the corn flour and ground rice with ¼ cup water and mix to a paste.

3 Add to the milk and cook, stirring occasionally, over low heat for 20 minutes.

4 Add the almonds and cook for 15 minutes, then add the rosewater/orange blossom water.

5 Spoon into shallow serving dishes and refrigerate for 1 hour.

Serve drizzled with a little honey and sprinkled with pistachios