By Almog Akrish Ronen
1 liter of milk
8 tbs (85 grams) cornstarch
3 tbs rose water
1 container (250 ml) sweet cream
1/2 cup (100 g) sugar
* For serving: Malabi/raspberry syrup
Optional: just before serving add: minced coconut chips, pistachios, peanuts, pomegranate seeds
Stir a cup of milk with cornstarch and rose water until the cornstarch is completely dissolved.
In a saucepan over a medium heat, mix the remaining milk with sweet cream and sugar and bring to a boil.
Add the cornstarch mixture and continue to cook for about half a minute until the mixture thickens.
Remove from the heat and pour into your prepared utensils. Cover the cream with plastic wrap, allow it to reach room temperature. Transfer to the refrigerator for at least 4 hours.
Add syrup and other garnish on top just before serving.