Is Mahalabia the EASIEST pudding ever?

Instructions

To infuse a whole spice into the milk:

1. Place more milk on the stove than needed (500g per 400g needed) and add your spices to the pot
2. Turn the heat to low, and let this simmer for about 30-60 minutes until well infused

To dissolve ingredients into the milk:

1. Place the ingredient in a pestle and mortar, and crush with some sugar until they turn into a fine dust
2. Mix in a small amount of milk, until the ingredient has been absorbed

To make the pudding:

1. Add all of your ingredients to the pot (except if using rose/orange blossom water)
2. Whisk very thoroughly to dissolve the cornstarch, until no lumps remain
3. Turn the heat to medium (6/10) and begin whisking. This needs to be whisked constantly until the pudding is ready
4. Continue whisking and heating, until it simmers, and large bubbles form on the surface
5. Once you see LARGE bubbles, count for 10 seconds then turn off the heat
6. Mix in any liquid flavorings, then pour out into bowls immediately
7. This can be served hot but is best served cold