In a medium saucepan, combine 1 3/4 cups of the milk, the cream, and the sugar, combine with a whisk and then heat on medium-high.
In a separate bowl, combine cornstarch and the remaining 1/2 cup of milk, using a small whisk to combine (or your fingers). Ensure there are no clumps in the mixture or your muhallebi will be lumpy.
Once your milk and cream mixture comes to a boil, check your cornstarch mixture is smooth and add to the saucepan. Turn down the heat to low, and whisk until the mixture becomes the texture of custard (1-2 minutes maximum).
Remove from the heat and whisk in your rose or orange blossom water until just combined.
Pour the muhallebi into small ramekins or cups, or a bowl for family-style presentation. Allow to cool at room temperature for 15 minutes, before placing in the refrigerator for two hours.
Once the muhallebi has cooled, top with the syrup of your choice and top with chopped pistachios, shredded coconut, dried rose petals, or your other favourite toppings.