Dissolve 3 tbsp of cornflour in little water and keep aside.

Boil milk in a pan.

As milk started boiling add sugar and cream.

Keep flame low and whisk it properly. There should be no lumps.

Now add the dissolved cornflour.

Continue stir it untill it comes to nice thick.

Turn off the flame and add rose essence.

Set it in Icecream cup / pudding glasses, or small glasses when it is hot.

Keep it in fridge to set for 20 minutes.

In a pan add rest of the corn flour, little bit water and rose syrup.

Mix well with the help of whisk.

In 1 minute it will be nicely thick.

Pour it in milk cup.

Keep is fridge to be chilled.

Garnish with chopped Pistacios and serve chilled.