Dissolve the cornstarch well using 2 tablespoon milk

Add the rest of the milk to a heavy bottom pot or saucepan and start to heat it on medium flame.

Add the sugar and creme gradually and mix well(scrapping the bottom and sides of the pan)

Once all the contents are well mixed, add the cornstarch.

On high flame bring to a boil by stirring constantly.

Then reduce heat and cook till the milk thickens

Divide the thickened milk to serving glasses equally

Wrap the top with cling film tightly and refrigerate for 4-6 hours

Post refrigeration, prepare the rose syrup by mixing all the syrup ingredients well

Keep the toppings ready

Pour a generous layer of rose syrup over the surface of each pudding

Top with shredded coconut and pistachios and serve right away. Enjoy!

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