In a small bowl, dissolve the cornstarch in 3 tablespoons (45 ml) of milk.

Pour the remaining milk, cream, and sugar into a thick, heavy-bottomed pot and bring to a boil.

Reduce heat and simmer for about 20-25 minutes, stirring every 5-7 minutes with a whisk to prevent scorching. The mixture will thicken and reduce slightly.

Slowly add the cornstarch mixture and whisk continuously until the mixture thickens. Keep heat at a minimum.

Add rose water and stir in. Turn off the heat.

Pour the mixture into dessert bowls or serving glasses, such as small teacups, vodka shot glasses, or Turkish tea glasses. Tap the glasses slightly to settle the mixture.

Let cool for a few minutes before covering the glasses with plastic wrap. Chill in the refrigerator for at least 3 hours before serving, or overnight for best results.

Garnish with chopped or powdered pistachios and dried rose petals (optional).