Israeli Malabi with Pomegranate Syrup

Directions

1. In a small heavy saucepan, whisk milk and sugar. Cook and stir over medium heat until bubbly. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cream and rose water. Cool 15 minutes, stirring occasionally.
   Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold. For syrup, in a small saucepan, combine sugar and pomegranate juice. Cook and stir over medium heat until sugar is dissolved, 3-4 minutes.
   Remove from heat; cool completely. Spoon syrup over pudding; sprinkle with pomegranate seeds and pistachios.