Malabi
Cornflour whisks into a small amount of cold milk to a slurry. The rest of the milk warms with cream and sugar; the slurry pours in; the mixture cooks for 4-5 minutes until thick and silky. Rosewater stirs in off the heat; the lot pours into glasses to set in the fridge. The syrup of rosewater, sugar and a touch of grenadine pours over before serving.
Desserts