10 cups of water
2 cups of cornstarch (you are technically supposed to use something called niseste flour which is a finer flour)
1 heaped tbs sugar (I made it with 1 tbs, but I would recommend at least 4 tbs)
rose cordial & water to taste when serving
* I would also recommend adding 1 tbs rosewater to the water and cornstarch mixture, but I haven’t tested it so I can’t say for sure this will taste good … but it is what I will try the next time I make it
1. In a very large pot add 8 cups water, cornstarch, sugar and rosewater (optional). Whisk thoroughly until the mixture thickens and begins to bubble.
2. When the mixture begins to bubble, add the remaining cups of water and stir in.
3. Once the water has been stirred in, remove the mixture from heat and pour into small bowls. Make sure to add just a touch of water to the bottom of each small bowl as this makes it easier to remove the mahalepi when serving it.
4. Let the mahalepi cool and set. Then place the bowls in the fridge until it is cool and ready to be served. Serve by adding ice cold water to cover the mahalepi and adding rose cordial and sugar to taste. It should be sweet and ice cold when served!
I love how much I learn about new foods every time I visit your space, Christina! This looks and sounds phenomenal. Perfect for a moving break. Good luck with the move (barf)!!
haha, thanks Cynthia! Yes, move done (“I’m never moving again”)! Now to just unpack and settle in!xxx
Wow Christina, this is such a great recipe. I have never tried it before, but I can imagine how it would be such a welcome treat for a hot summer day. I’ll be bookmarking this one to try in the Australian summer. Thanks for sharing xx
Thank you!! I would definitely make it a bit sweeter when making it! I was sort of on the fence about whether to publish this one, and it’s OK for those who don’t crave something sweet, but I definitely think a little rosewater and sugar is needed in the cornflour to make it more than just plain cornflour with sweet water!! The consistency is perfect, but it just needs a little kick if you know what I mean! xxx
This is actually derived from the Turkish muhalebbi..made with milk. The Ottomans are responsible for about 80% of the desserts traditionally consumed in the Middle East today.
insists is rice starch, you can also use tapioca flour. In the summer there was a man who will come around the neighborhoods of Larnaca in the afternoon selling both the one with rose cordial, με ροδοστεμα, or the one with milk. He would un old it in a small bowl, pour the cordial sprinkle with a spoonful of sugar, I think that’s the reason the custard is not very sweet, you add sugar to taste. The milk custard was also us molded in a bowl and sprinkled with cinnamon. If we bought this at home we would provide the bowls.
Beast
Heya i’m for the first time here. I came across this board and I find It truly useful & it helped me out a lot. I hope to give something back and help others like you helped me.