Masqati Persian Dessert

Mix corn flour, sugar and water well

Put on stove with low fire, stir continuously

Add butter, saffron, cardamom and keep stirring until it gets thick

10 minutes before you remove from fire add rosewater to keep its aroma

Put the pudding in a rectangular shape pyrex and keep it in the refrigerator for at least 4 hours

Cut it in diamond shape and transfer in a flat plate