Start by making the milk pudding. Add
Milk (1 1/2 cups)
to a saucepan set over medium heat.
In a small bowl dissolve
Corn Starch (1/4 cup)
into the remaining
Milk (1/2 cup)
When the milk in the saucepan has come to a low simmer, slowly whisk in the cornstarch milk. Cook, whisking continuously for about 5 minutes until the mixture is thickened and coats the back of a spoon.
Divide the milk pudding into 4 serving dishes. Allow the milk pudding to cool until they reach room temperature.
Once the puddings have cooled down, move them to the refrigerator to chill for 6-8 hours, or overnight.
Next, make the syrup. Add
Granulated Sugar (1/3 cup)
Water (1/4 cup)
to a saucepan set over medium heat. Cook until sugar is fully dissolved and mixture comes to a slow simmer.
Add in the
Currants (2 Tbsp)
and use the back of a spoon to crush the currants into the syrup. Cook for about 5-7 minutes, until the sugar syrup has thickened and you’ve achieved a nice vibrant color.
Remove syrup from the heat and stir in the
Rose Water (1 tsp)
. Pour syrup through a strainer into a glass cup and allow it to cool to room temperature.
To serve, divide the rose and red currant syrup amongst the chilled milk pudding. Top each with some
Pistachios (2 Tbsp)
and a small bunch of
Currants (1/3 cup)