In a small bowl, mix together cornflour and 1/4 cup milk. Keep aside. Bring the milk to a boil. Add sugar and continue to simmer on a low flame till it is dissolved.
Now pour over the cornflour slurry and continue to keep stirring till it turns thick. Spoon it in individual bowls and allow it to come to room temperature.
Refrigerate for an hour. Garnish with the chopped pistachios, dates and rose petals. Serve chilled as an after-meal dessert or as and when desired.
