Put the milk, agave nectar, cornstarch, and rose water (or flavoring of choice) in a pot and stir to combine (a whisk works best but a wooden spoon will do).

Cook over medium-low heat, stirring constantly to make sure the mixture is smooth and does not boil over. Cook until the mixture is thick enough to coat the back of a spoon (it will take about 5 minutes for the milk to slowly heat up and another 5 for it to thicken).

Pour into bowls, ramekins, or glasses so it comes up about two thirds of the way.

4 Cover with plastic wrap and refrigerate for 2 to 3 hours, or overnight.

5 Top with pomegranate seeds, passion fruit, date honey, crushed pistachios, or your favorite fruit syrup

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 Subscribe Now