In a non-stick or stainless steel pot, put the milk, the dissolved cornstarch and vanilla sugar together. Place the pot on medium heat and stir until the mixture starts boiling.

Reduce the heat, add the sugar and continue stirring for 10 more min.

Turn off the heat then add the rose water and orange blossom water.

Pour the mouhalabieh in serving bowls. Allow them to cool at room temperature for about 30 min then refrigerate for several hours.

Garnish with raw ground pistachios and serve cold.