For the pudding
1 liter of type B milk
4 tablespoons of cornstarch
4 tablespoons of rosewater
1 tablespoon of orange blossom water
Edible rose petals
For the syrup
1 1/2 cup of cornstarch (270 g)
1 1/2 cup of water (360 ml)
For the pudding
1 liter of type B milk
4 tablespoons of cornstarch
4 tablespoons of rosewater
1 tablespoon of orange blossom water
Edible rose petals
For the syrup
1 1/2 cup of cornstarch (270 g)
1 1/2 cup of water (360 ml)
For the pudding
Whisk together the cornstarch, milk, and rosewater
Bring to a low boil, whisking constantly, until thickened
Remove from heat and stir in orange blossom water
Pour into a glass container or small bowls
Refrigerate until chilled
Serve covered with edible rose petals
For the syrup
In a medium saucepan, combine the water and cornstarch and whisk well
Bring to a low simmer without stirring
When the cornstarch has dissolved completely, increase heat and let boil until the syrup reaches a light brown color
Remove from heat and let cool.
