Mehallabiyeh (Pudding)

Directions

1. 1
   Dissolve cornstarch in one cup milk.
2. 2
   In two-quart saucepan, combine the remaining milk and sugar and bring to boil over high heat, stirring until sugar dissolves.
3. 3
   Reduce heat, add starch, milk mixture, stirring until sugar dissolves.
4. 4
   Reduce heat, add starch, milk mixture, stirring constantly.
5. 5
   Simmer 10 minutes or until mixture is thick enough to coat spoon.
6. 6
   Pour in rosewater, stir and pour into large platter.
7. 7
   Sprinkle with nuts.
8. 8
   Refrigerate for 2 hours.