Blackberry Mahalabia with Pistachios

1. Add milk, sugar, and cornstarch to a pot while the heat is still off.
2. Whisk really well until the cornstarch is fully dissolved.
3. Turn the heat to medium and keep whisking until the mixture thickens and becomes creamy.
4. Once thick, turn off the heat and mix in rose water or orange blossom water and vanilla.
5. Pour into small cups or bowls.
6. Let them cool, then refrigerate for at least 2 hours.
7. For the blackberry topping, add blackberries, sugar, and lemon juice to a small pot.
8. Cook for a few minutes until the blackberries soften and release their juices.
9. Add the cornstarch slurry and mix until slightly thickened.
10. Let the blackberry topping cool completely.
11. Spoon the blackberry topping over the chilled mahalabia.
12. Top with crushed pistachios, fresh mint, and a few fresh blackberries.
13. Serve with chilled wildwonder Blackberry Violet on the side.