Combine 1 cup milk, sugar and corn flour in a jug until dissolved

Bring remaining milk and cinnamon to simmering point over medium heat. Pour in corn flour mixture and whisk continuously until thickened and smooth. Remove cinnamon. Spoon mixture into 20 individual serving glasses and chill until set

Combine gelatine and sugar, add boiling water and stir until gelatine is completely dissolved, microwaving if necessary

Combine extra water and rosewater in a large bowl and stir in gelatine mixture. Stir in a few drops of pink food colouring, until pale pink in colour. Top each milk pudding with 45ml of rosewater jelly and allow to completely set

Combine fruit and mint and spoon over set jelly. Serve sprinkled with pistachio nuts