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1. Mix sugar, corn flour and rice flour thoroughly in a 2-quart saucepan. Add milk and mix well.
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2. Cook over medium flame, stirring constantly for 10 minutes.
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3. Then, without stirring, cook slowly to allow flour paste to settle and caramelize.
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4. Occasionally test bottom of mixture with spoon for signs of caramelization.
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5. When bottom layer becomes firm and sticks to spoon, turn flame slightly higher-to speed up the process.
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6. When spoon gives off a caramel odour, the cooking is done. Remove from heat and add rosewater.
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7. Put macaroons in bottom of oven glass dish and pour hot mixture over them, scraping caramelized bottom into pudding.
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8. The macaroons will quickly disintegrate and rise to form a crumb like surface. Allow to cool and set (2-3 hours).
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