Muhallebi Turkish dessert

Mukhalabiya is a Turkish pudding based on milk. This dish has a delicate consistency, which is given to it by an integral component of this culinary recipe – rice flour.
I suggest you cook mukhalabiya with slight changes – instead of corn starch, we use potato starch, which is more affordable. And on top of the honey syrup, I suggest sprinkling ground cinnamon. For me, the combination of honey and cinnamon is the most delicate fragrance of the East.
Mix the starch and rice flour well in half a cup of cold milk until all the lumps dissolve.
Bring the rest of the milk to a boil in a large frying pan with thick walls. Stirring constantly, pour sugar and flour mixture into the milk. Mix well. Reduce the heat to a minimum and cook until the mixture is about 20 minutes. All this time, the pudding must be constantly stirred, but in no case should you touch the bottom of the pan, otherwise, if the pudding is slightly burnt, you will spoil the taste of the whole dish.
Pour in 1 tablespoon of orange syrup and cook for a few more minutes. Do not forget to stir.
Pour ice water over the pudding molds and pour the finished pudding into them. We put it in the refrigerator until it is completely cooled.
While the pudding is cooling, prepare the syrup: in a small saucepan, bring honey to a boil, stirred in 0.5 cups of water. Constantly stirring, add the remaining orange syrup. Remove from heat and cool.
Before serving, pour honey syrup over the pudding and sprinkle with nuts.