Step 1

In a medium bowl, mix one cup of milk with the cornstarch, rose water, and vanilla until the cornstarch dissolves; set aside. Bring remaining milk and sugar to a simmer in a saucepan over medium heat, stirring constantly. Lower the heat, pour in the dissolved cornstarch mixture and cook 8-10 minutes, stirring constantly, until the mixture begins to thicken.

Step 2

Remove from the stove and pour into serving dishes. Cover with plastic wrap and allow to cool to room temperature; then refrigerate for at least 4 hours. Serve topped with the chopped pistachios and raspberry syrup, if desired.