Rose Pudding

In 1 cup milk, dissolve cornstarch completely

Boil remaining milk with sugar and cinnamon on medium heat

Once milk simmers, add corn slurry. mix well

Stir continuously bringing milk to boil on high heat. it will take 2-3 minutes. switch off.allow to cool to room temperature

Add vanilla extract and rose water. mix well. Pour in serving bowls

Cover with plastic wrap and refrigerate for 4-5 hours

Garnish with almonds, pista and rose petals. serve cold