In a small bowl, whisk together 2 tablespoons of cornflour with 1/4 cup of cold water until completely smooth. Set it aside.

In a medium-sized pot, combine 4 cups of almond milk, the dissolved cornflour mixture, 1/2 cup of raw sugar, 2 tablespoons of rose water, and 1 tablespoon of orange blossom water. Whisk continuously for about 15 minutes until it thickens.

Pour the mixture into a square glass baking tray, spreading it evenly with a spatula. Let it cool at room temperature for approximately 30 minutes.

Cover the tray with plastic wrap and refrigerate for at least 3 to 4 hours or until it solidifies.

Once chilled, cut the pudding into cubes and serve with a drizzle of maple syrup or fresh fruits.