Combine milk, corn starch, salep powder, and sugar.
Stir well over high-medium heat until thickened about 8-10 mins.
Lower the heat and bring them to boil.
Reduce to a simmer for about 15-20 mins, stirring every 2-3 mins.
Turn off the heat and add Rosewater and stir well.
Put them aside to cool.
Refrigerate for at least 30 mins.
Add the Ricotta cheese and cream ashta can to the ashta (milk mixture)you just made.
Mix really well. Then refrigerate.