Combine milk and cream

In a medium saucepan, combine milk and heavy cream. Heat over medium heat until just warm.

Make cornstarch slurry

In a small bowl, mix cornstarch with a little water to create a slurry.

Thicken the pudding

Gradually whisk the cornstarch slurry into the milk mixture, add sugar, and continue stirring until thick and smooth.

Ensure the pudding mixture is stirred continuously to prevent lumps.

Finish and chill

Once thickened, remove from heat and stir in the rose water. Pour into serving dishes and refrigerate for at least 1 hour.

For a smoother texture, you can strain the pudding through a fine sieve before chilling.

Dissolve sugar

Combine water and sugar in a small saucepan, and stir over low heat until sugar is dissolved.

Simmer the syrup

Increase heat and bring to a boil, then reduce to a simmer for 10 minutes until slightly thickened.

Add rose water and lemon

Remove from heat and stir in rose water and lemon juice. Allow to cool.