In a saucepan, combine the cold milk with the cornstarch and sugar. Stir until the mixture is fully dissolved
Over medium heat, stir occasionally until the mixture thickens to a custard-like consistency. This should take approximately 10-15 minutes.
Once thickened, turn off the heat. Stir in the rose water or orange blossom water, vanilla sugar and mascarpone until well combined.
Pour the pudding into an individual serving dish. Allow it to cool to room temperature, then refrigerate for at least 2-3 hours until fully set.
Before serving, garnish the Muhallaya with chopped pistachios, almonds and some whipping cream.
