Rose-Scented Muhallebi Pudding

Prepare tall, straight-sided glasses.

In a saucepan, place the milk, flour, starch, sugar, mastic, and rose water.

Whisk the mixture until well combined.

Place the saucepan on the heat and stir continuously with a wooden spoon until the mixture thickens and becomes like custard.

Pour the pudding into the glasses. You can add a few drops of food color before it sets and use a wooden stick to distribute the color.

Refrigerate the glasses for several hours until completely cool.

Remove the pudding from the glasses by using a thin wooden stick to release it.

Cut the pudding into disks about half an inch thick or as desired.

Coat the disks in finely ground coconut.

Place a dried rose in the center of each disk for garnish and serve cold.