Mahalabia (Lebanese Cardamom Pudding)

• 2 cups milk
• 6 tablespoons cornstarch
• 1/4 cup white sugar
• 2 drops cardamom-flavored extract
• Syrup:
• 1/4 cup water
• 5 tablespoons white sugar
• 1/4 vanilla bean, split lengthwise and seeds scraped
• Garnish:
• 1/4 cup unsalted pistachios, coarsely chopped
• 1 tablespoon dried rose petals, or as needed

1. Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
2. Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
3. Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
4. Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

milk, cornstarch, white sugar, syrup, water, white sugar, vanilla bean, unsalted pistachios, petals

Taken from www.allrecipes.com/recipe/264351/mahalabia-lebanese-cardamom-pudding/ (may not work)