Dissolve the cornstarch in ½ cup of the milk.

Heat the remaining milk in a saucepan over medium heat.

Add the sugar and rose water, and bring to a gentle boil.

Slowly pour in the starch-milk mixture, stirring constantly.

Keep stirring for a few minutes until the pudding thickens and becomes glossy and smooth.

Taste and adjust rose water or sweetness if needed.

Remove from heat, pour into small serving bowls, and refrigerate for at least 2 hours.