In a small bowl, combine 1/2 cup of the milk with the cornstarch and 1 tablespoon of rose water. Mix well with a fork or clean fingers, until the mixture is smooth and lump free. 

Peel and chop the muskmelon and grind into smooth paste.

In a heavy bottom pan, combine the remaining 1.5 cups of milk with the sugar. Bring to a boil over medium-high heat, stirring frequently, until the sugar dissolves.

When bubbles comes out, reduce the heat to low. Give the cornstarch mixture a stir, and add it to the simmering milk,
stirring constantly. 

Cook the pudding for 5-6 minutes until it thickens. Next turn off the flame and let it cool for some time.

When it's cool down add the muskmelon puree, mix it and keep it in a fridge.

For rose syrup soak the agar agar in water and wait until it melts. On a mixing bowl add rose essense, syrup, sugar, agar agar water and mix very well. Pour the solution in a serving glass and keep it in a fridge until it sets completely.

Now when you want to serve take the rose syrup glass out then pour slowly the prepared muskmelon pudding with the help of spoon.

Next sprinkle crushed milk solid on the top.Garnish the pudding with kiwi, muskmelon, black raisins chunks.

Decorate with star shaped muskmelon and mint leaves. Serve chill and enjoy the colourful Malabi Rose flavoured muskmelon pudding.