2 cups Milk
1 1/2 cups Sugar
1 1/2 cups Water
1/2 cup Rice Flour
1/4 cup Cornstarch
Pistachios coarsely chopped
Rosewater

Mix all the above ingreduents on medum heat until it boils, slowly stir the mixture for another 15 minutes, then add rosewater and cook for five more minutes. Immediately tranfer onto the platter and decorate with pistachios. After it cools down, put it in the refrigerator for at least one hour.