Whisk the cornstarch in a bowl with cold water until smooth and free of lumps. Set aside.

In a medium pot, combine almond milk, dissolved cornstarch, raw sugar, rose water, and orange blossom water. Heat over medium heat, stirring gently.

Stir continuously for about 15 minutes, allowing it to thicken. Watch for a silky texture.

Pour the pudding mixture into a glass baking tray and spread it evenly. Let it settle briefly.

Cool at room temperature for about 30 minutes, then cover with cling wrap and refrigerate to set for several hours or overnight.

Cut into cubes and serve with optional toppings like maple syrup, fresh fruits, or nuts.