Easy 5-Ingredient Ashta Recipe

0 In a medium pot while the stove is OFF, add in the milk, sugar, rose water, and starch.
1 Whisk until corn starch has fully dissolved, about 5 minutes.
2 Turn the heat on high and continue whisking until it comes to a boil. You should see the milk thicken into a white pudding (see video below).  Once it has thickened, remove pan off of the heat.
3 Add in the ricotta cheese then whisk well incorporated, fluffy and whipped!  You can enjoy it right away or use it with many different middle eastern desserts (see the recommended desserts linked above this recipe card). 
4 Allow the ashta to cool for 20 minutes them refrigerate for 2-4 hours or over night until firm.