İrmikli Sütlü Tatlı

Heat 515 g milk in a large pot over medium heat until steaming, then whisk in 120 g semolina, 85 g sugar, and stir continuously for 8–10 minutes until thickened.

Pour the thickened semolina mixture into a greased 9×13-inch baking pan and smooth the top with a wet spatula; let cool for 15 minutes.

Heat 515 g milk with 128 g sugar in a separate pot over medium heat, stirring until sugar dissolves; then whisk in 18 g cornstarch mixed with 2 tablespoons cold milk.