Remove pomegranate seeds and grind in a mixer without water. Then strain the pomegranate juice and remove the seeds. If you want to add water, add a maximum of 2-3 tablespoons.
In a small bowl, add 2 tbsp corn flour and 2 tbsp sugar, mix well and add in the pomegranate juice.
Heat a pan over medium heat and pour the pomegranate mixture into a pan, stirring constantly, so that the mixture does not stick.
Add 1 tbsp butter when you see lumps forming. After sometimes the mixture becomes thick creamy without any lumps.
Transfer the mixture to a cupcake mold.
Mold shape it and top with some pomegranate seeds. Refrigerate pudding for 2 to 3 hours.
Turn the mold upside down just like you remove cake from mold. Your jellies are ready.
Decorate with pomegranates seeds.
