Mix the corn flour into ½ cup of milk to a thick paste, without lumps and set aside.
In a thick bottomed saucepan or a non-stick pan, combine the remaining milk, cream and sugar and bring to the mixture to boil.
As soon as you start seeing bubbles on the side, pour in the corn flour paste and continuously whisk till well incorporated and the mixture starts to thicken.
Add the rose water and combine well and cook on low flame for hardly 2-3 minutes. Switch off the flame.
Pour into serving bowls, allow to cool completely.
Keep it in the refrigerator for a minimum of two hours or till ready to serve.
Serve chilled with pistachios garnished on the top.