Mahalepi - Cypriot Summer Pudding

INGREDIENTS
80g nisaste or cornflour
40g caster sugar
1l water
2 teaspoons rose water
TO SERVE
Triantafilo cordial (rose syrup)
Rose water
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 Pyrex 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 a couple of ice cubes. If you want to make it a little sweeter, you can sprinkle some extra cast sugar on top.