This dessert from Kastamonu is made by cooking starch with sugar syrup, flavoring it with rosewater, then pouring it into bowls to cool. Unlike milk pudding, it contains no milk; this gives it a clear, translucent appearance. Add the rosewater after removing the mixture from the heat, because high temperatures make its fragrance fade.
Whisk the wheat starch into 250 ml of cold water until no lumps remain, then strain it. Do not skip this step: adding starch directly to hot syrup causes it to clump immediately and turn the mixture cloudy, which cannot be fixed later.
Bring the remaining 750 ml of water and the sugar to a boil, stirring until the sugar has completely dissolved. Add the lemon juice just before removing the syrup from the heat; it helps prevent crystallization and balances the sweetness.
Pour the dissolved starch in a thin stream into the boiling syrup, stirring constantly. Reduce the heat and keep stirring with a wooden spoon. The mixture will turn cloudy, then become clear again and thicken. It is ready when it briefly holds its shape on the spoon and looks glassy and translucent. If you remove it before it turns clear, it will taste starchy.
Remove the pot from the heat and wait 1 minute, then stir in the rosewater. Divide the mixture among bowls and smooth the surfaces with the back of a spoon. Once cooled, sprinkle with walnuts and cinnamon before serving.
Let the pudding rest in its bowls at room temperature for 2 hours, then in the refrigerator for 1 hour; this resting time is not included in the recipe time. Hasude served warm will not hold its shape on a spoon; it will run.
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