Rose Water Pudding

 If you were going to try one new recipe to keep your cool this summer, try rosewater .A cool, sweet, and subtly flavored snack that originated in Turkey.You can reduce the amount of rose water in this preparation to achieve a more understated flavor.

 

2 cups milk
6 tbsp. cornstarch
1 tbsp. rose water
1/2 cup whipping cream
3/4 cup sugar
1/8 tsp. red food coloring
1 tbsp. roughly chopped toasted
   pistachio nuts
2 tsp. shredded coconut

1. In a small bowl, whisk together 1 cup of the milk, the cornstarch, and  1/2 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a 2-qt. saucepan bring the remaining milk, the cream, and 1/2 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into four 5-oz. serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.