Sahlab
2 tablespoons cornstarch
4 cups milk
3 tablespoons sugar
2 teaspoons rose water
2 tablespoons pistachio nuts, chopped fine
Cinnamon to sprinkle
Mix the cornstarch with 1/2 cup of the milk. Bring the remaining milk and sugar to a boil, then lower to a simmer. Add and stir the cornstarch mixture. Cook for 10 minutes over low heat, stirring constantly to keep lumps from forming. Add the rose water, stir again, and serve in individual cups. Scatter chopped pistachios over the surface of each cup; sprinkle with cinnamon.