Take 1 and 1/2 cups of milk in a pan, boil it. Simmer for 5 mins.
Switch off, add sugar and let is dissolve completely, mix with a spatula. Let it cool down.
Add rose syrup, mix well. Set aside.
Now take china grass in a pan (I cut them into small strips).
Rinse it with water once, then add water till immersing level.
Heat it up in sim, cook until its completely dissolved. Strain this into the pan containing rose milk. Mix with a spoon to speed up the straining process.
Mix it quickly. Pour it in the tray / bowl where you want to set. Do not delay as it will start setting quickly.
Leave it undisturbed for 30mins.
No need to keep in fridge it will set well in room temperature itself. Once set you can leave it in the fridge until serving time. Cut into squares.
Serve Rose Pudding chilled with a sprinkle of color sprinklers, looks cute and tastes great too.