In a mixing bowl, combine milk with sugar and cornstarch. Use a whisk to mix these ingredients until there are no lumps.

Add heavy cream and rose water to the bowl. Whisk again until everything is blended.

Place a saucepan on the stove over medium heat. Pour the prepared milk mixture into the pot.

Use a whisk or spatula to stir the mixture continuously until it thickens to a pudding-like consistency. This may take around 7-8 minutes.

Once thickened, pour the pudding into serving glasses or bowls.

Cool the pudding to room temperature and cover the containers with plastic wrap. Refrigerate the pudding for at least 4 hours or until fully set.

In a small saucepan, combine sugar and water. Place it over medium-high heat and keep stirring the mixture until the sugar fully dissolves.

Once the syrup begins to boil, add lemon juice and stir to mix.

Add rose water and red food coloring to the syrup. Stir to blend everything together.

Remove the saucepan from the heat and let it cool to room temperature.

Once the pudding has set, take the containers out of the fridge and remove the plastic wrap.

Garnish the pudding with desiccated coconut and chopped pistachios.

Grab a spoon and savor this deliciously creamy Mahalabia- soft, floral, and perfectly chilled!