Combine the powdered milk and water in a pot. Stir well while cold, then set aside about 1/2 cup of the mixture to dissolve the cornstarch.

Place the pot over medium heat and stir until it comes to a boil.

Dissolve the cornstarch in the reserved milk mixture, then add it to the boiling milk. Stir well and let it boil again until it thickens. Add the rose water and orange blossom water, stir, then turn off the heat. Pour the mixture into a glass baking dish (like a Pyrex) and refrigerate until well chilled and set.

Peel the apples and cut them into small cubes.

In a skillet, add the sugar and stir over low heat until it turns a caramel color. Add the butter and stir until the sugar dissolves and you have a smooth caramel sauce.

Add the diced apples to the caramel and stir gently, being careful not to mash the apples.

(Optional) Add cinnamon and stir to combine. Add half a small cup of water and let it simmer for 5 minutes.

Once the muhallabia and caramelized apples have cooled, spread the caramelized apples over the top. Sprinkle with a little cinnamon if desired. Enjoy!