Strawberry Jelly and Biscuit Pudding

Prepare the jelly by dissolving one packet of strawberry jelly gelatin in 1 cup boiling water, then stir in 1/2 cup cold water and set aside to cool and firm up in the refrigerator.

For the milk pudding, combine 6 cups milk, 1/4 cup sugar, and 1/4 cup starch in a saucepan and cook over medium heat, stirring constantly until thickened.

Remove the pudding from heat, stir in 1 teaspoon rose water and the other packet of strawberry jelly gelatin until well mixed, then let it cool slightly.

In serving dishes, layer the tea biscuits and strawberries, then pour the milk pudding over them and top with the set jelly.

Refrigerate the assembled dessert for at least 2 hours until fully set before serving.