A nostalgic Turkish pudding, among an extensive variety of milk based pudding desserts.
Dissolve starch in 1 cup water. Add the rest of the water and milk. Cook stirring constantly over low heat until boils for 15 minutes. Continue to stir until it begins to thicken.
Rinse a 30x50cm rectangular pan with 1/2 cup water. Put the pudding into the pan let cool.
Then refrigerate 4 hours.
Before serving, cut the pudding in squares.
Sprinkle with rose water and caster sugar.
Optionally; dissolve 2 T sour cherry jam in 2 T water. Put the pudding in this syrup.
