Masghati (mastic pudding)

Instructions

1. Dissolve the cornstarch in 100 ml of cold milk until you get a smooth cream.
2. Crush the mastic with the sugar in a mortar, then set aside.
3. Heat the rest of the milk with the sugar and butter over medium heat, without letting it boil.
4. Pour in the cornstarch cream in a thin stream while whisking, then stir constantly for 8 to 10 minutes until thickened.
5. Off the heat, add the crushed mastic, orange blossom water and rose water, then mix well.
6. Pour into dishes or a dampened mold and let cool, then refrigerate for at least 2 hours.
7. Sprinkle with crushed pistachios and cinnamon before serving well chilled.