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!