In a saucepan add 1 liter whole milk and bring just to boil over medium heat(don't let boil), add vinegar and stir once. See the milk immediately starting to curdle and turns to a clear color
Add rose water and stir, after 1 minute turn of heat and use a spatula to collect the Ashta/Clotted Cream (cottage cheese)from the surface and place them into a strainer. Let cool completely at room temperature then transfer glass container.
In a clean pot add 1/2 whole milk and corn flour, mix well using a hand mixer,put over medium heat and keep stirring tell milk thickens(around 5-8 mins).
Turn of the heat, add in Ashta and mix well, until you get a homogeneous mixture (you can use the electric mixer/blender for better result).
Transfer ashta to glass container and let cool at room temperature,then you can use it as a filling or keep in your refrigerator well sealed for 2 weeks.
For mango pureeAdd chopped mangoes into blender,and blend into fine, thick and smooth mixture
Assembling-take glass add Astha cream then mango puree and repeat the step
Garnish with whipped cream and cherry
