Put ½ cup of the milk in a bowl with the corn starch and rose water until you have a smooth, even mixture.

In a pot, cook the remaining 1½ cups milk with the cream and sugar until boiling. Add the corn starch mixture and cook over low heat for 2 to 3 minutes, stirring constantly until the mixture thickens.

Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight.

Drizzle with strawberry syrup and sprinkle with nuts just before serving.

Tip: To make the recipe parve and vegan, replace the milk with coconut milk.