Turkish Water Pudding with Rose Syrup and Kaymak

Bring the remaining 800 ml water to a boil, then slowly pour in the dissolved starch in a thin stream, stirring constantly. Lower the heat and keep stirring with a wooden spoon. The mixture will first turn milky and cloudy, then become clear and thick again. It is ready when glossy and transparent and coats the spoon; if you remove it before it turns clear, it will taste starchy.

Pour the mixture into a damp pan to a depth of 2 cm and smooth the top with a wet spatula. Once rested, cut it into squares with a wet knife and place them in serving bowls. Top each piece first with kaymak, then drizzle with the cooled rose syrup and sprinkle with pistachios.