While it’s cold and grey here in Sydney, my heart is somewhere warmer, where bowls of chilled mahalepi signal the start of summer. This simple rose-scented pudding is light, delicate, and filled with childhood memories🌹
Ingredients
- 80g nisaste or cornflour
- 40g caster sugar
- 1L water
- 2 teaspoons rose water
To Serve
- Triantafilo cordial (rose syrup) Rose water
- Sugar
- Ice cold water
- Ice cubes
Method
In a pot, dissolve the nisiaste or cornflour with the sugar and water.
Place over medium-low heat stirring constantly with a whisk until it bubbles. Cook for around 5-6 minutes until thickened. Just before turning it off, add the rose water and combine.
Rinse a large dish or small bowls with water so the mahalepi doesn’t stick and pour in your mixture.
Leave to cool before popping it in the fridge to set for at least 4 hours.
Serve in chunks with triandafilo cordial, ice-cold water, a drop of rose water and ice cubes.
If you want to make it a little sweeter, you can sprinkle some extra caster sugar on top.
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