Egyptian Sahlab Or Sahlep - cooking recipe

Ingredients

2 teaspoons cornstarch
4 cups milk
3 teaspoons sugar, to taste
2 tablespoons rose water, or
2 tablespoons orange blossom water
2 teaspoons pistachios, finely chopped
4 dashes cinnamon

Preparation

Mix cornstarch with two tablespoons of the milk until smooth.
Bring remaining milk to a boil, stir in the dissolved starch, whisking with a whisk so that the liquid gets smooth.
Simmer on low heat for about 10 minutes, stirring constantly, until milk thickens.
Stir in sugar.
Add rose water or orange blossom water.
Serve hot in cups or mugs, garnish with chopped pistacchios and cinnamon.
Enjoy!