Ashta, the base of many desserts!
Combine 1 and a 1/2 cups liquid milk with 3 heaped TBS cornstarch
Whisk well while cold
Place on stove top and heat while stirring continuously until the mixture thickens
In another pot, Place 4 cups milk (1 liter) in a sauce pan and heat just until hot
Add 3-4 lemon juice or vinegar and stir well
Turn heat off and let sit for 10 mn until clots form
Drain well and keep the clotted milk aside until it cools down
Combine the clotted milk and mhalabeyeh together, you can add a tsp of each blossom and rose water
Allow to cool down completely before refrigerating
Refrigerate until very cold, use or store for later! (Keeps well in the fridge for 3 days)
Source: healthyliciousbysara