Ingredients:

1. Fresh watermellon 4 cup (juice)
2. Sugar 1/2 cup
3. Salt 1/8 tsp
4. Black pepper 1/2 tsp (ground)
5. Corn flour 4 tbsp
6. Pistachio 1/4 cup (chopped)

Procedure:

Mix corn flour in 5 tbsp cold juice, and keep aside.
In a sauce pan add fresh watermelon juice.
Cook it for 5-6 minutes.
Add sugar, and cook for 5 minutes over medium flame and stir constantly.
When it starts rolling boil, add corn flour mixture slowly, stir constantly.
Cook for 4-5 minutes.
During whole cooking process, stir constantly.
Transfer in a bowl.
Mix pistachio.
Let it cool on room temperature.
Serve it hot or keep in fridge for 2 hours, if you want to serve it cold.

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Do You Know: Pistachio is native to Iran, Turkmenistan and Western Afghanistan. It is existed from 80 million years.