FOR THE MAHALEPI:

Add 1 1/2 cups of cold milk to a saucepan set over medium heat. In a small bowl dissolve 4 tbsp of cornstarch into the remaining 1/2 cup of cold milk. When the milk in the saucepan has come to a low simmer, slowly whisk in the cornstarch milk. Cook, whisking continuously for about 5 minutes, until the mixture is thickened & coats the back of a spoon.

Divide the mahalepi milk pudding into 4 serving dishes (ramekins or small glass cups work great here). Allow the milk pudding to cool until they reach room temperature. Once puddings are cooled down, move them to the refrigerator to chill for 6-8 hours, or overnight.

FOR THE ROSE & RED CURRANT SYRUP:

Add 1/3 cup sugar and 1/4 cup water to a saucepan set over medium heat. Cook until sugar is fully dissolved and mixture comes to a slow simmer. Add in the currants & use the back of a spoon to crush the currants into the syrup. Cook for about 5-7 minutes, until the sugar syrup has thickened and you’ve achieved a nice vibrant color. Remove syrup from heat and stir in the 1 tsp rosewater. Pour syrup through a strainer into a glass cup & allow to cool to room temperature.

TO SERVE:

Once mahalepi have chilled for at least 6 hours they are ready to serve. Divide the rose & red currant syrup amongst the mahalepi. Top each with a bit of crushed pistachios and a small bunch of frozen red currants.