In a blender, blend the chicken breasts with 1 cup of the milk and the cardamom.

Strain the blended mixture through a fine sieve

Heat the remaining milk, sugar and rosewater in a pan over low heat, until it begins to boil. Add the strained chicken and the cornstarch, stirring until the mixture thickens.

Pour the mixture into a serving dish and let it set at room temperature.

Sprinkle with cinnamon and let it cool in the refrigerator.