Step 1

Make the pudding: In a cold medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch and the sugar have dissolved completely.

Step 2

Heat the milk: Set the saucepan over medium-high heat and bring to a gentle boil. Whisk constantly so the milk doesn’t stick to the bottom of the pan. Lower the heat to medium and continue to whisk until the mixture thickens, about 10 minutes.

Step 3

Season the pudding: Remove the saucepan from the heat and whisk in the rose water.

Step 4

Chill: Divide the pudding into 4-8 individual cups. Make sure to leave some space for the macerated strawberries. Set aside to cool, then refrigerate until the pudding is completely set and firm, about 2-3 hours or up to 2 days.

Step 5

Season the strawberries: In a medium bowl, stir together the strawberries, sugar, and rosewater. Let stand at room temperature until the juices are released, at least 30 minutes or up to 2 hours. After at least 30 minutes, refrigerate until you are ready to serve (up to one day).

Step 6

Garnish and serve: Top the pudding with macerated strawberries. Garnish with the crushed pistachios and serve cold.