Mahlabi with rose syrup

Combine 1/2 cup milk with corn flour and 1 tablespoon rose water in a small bowl. Stir the yeast well with a fork until it is completely mixed and no traces of corn flour are left in it. Combine the remaining milk with 1/3 cup sugar in a medium saucepan and bring to a boil over medium heat. Stir constantly until the sugar dissolves. Turn down the heat when the yeast starts to boil. Then stir the corn flour mixture again a little and then add to the milk. Stir frequently when you add the corn flour mixture. Reduce the flame and stir the yeast regularly so that it does not become a lump and does not stick to the bottom of the pot. Continue stirring until thickened. To understand the appropriateness of the concentration of the pudding, you can remove the spoon from the ingredients. If the ingredients remain behind the spoon for a while and do not slide quickly, it has reached the appropriate concentration. These steps take about 5 to 7 minutes. Pour the prepared pudding into the dishes you want to serve and after it cools down, cover the dish with cellophane and put it in the refrigerator for at least 3 hours. Prepare the syrup ingredients while the pudding is in the refrigerator. To make the syrup in a small saucepan, mix 1/4 cup sugar, water and rose flower jam. Put on medium heat and stir until the sugar dissolves. When the mixture is homogeneous, remove from the heat and add 1 tablespoon of rose water. Then put the syrup in the refrigerator to cool. When serving, pour the desired amount of syrup on it and if you wish, design it with chopped nuts and roses and chopped nuts and enjoy.