Steeped in Cypriot tradition, mahallepi has been a beloved dessert for generations. Every spoonful is a sweet journey to the warmth of Cypriot hospitality. It evokes memories of lazy summer afternoons in grandma’s yard under the thick dense shade of vines laden with ripening grapes.

Prepared with simple ingredients – water, sugar and cornstarch – this dessert has a light and soft texture. While its base flavor is neutral, a drop of magic is added in the form of rose water and rose syrup.

These fragrant additions tease your flavour buds with a delicate floral note. Mahallepi is served in a bowl of extra cold water – sometimes also with ice cubes. For an extra burst of coolness, you can also enjoy mahallepi with a scoop of rose or vanilla ice cream.

Traditionally made with water, mahallepi can also be prepared with milk, known as “mahallepi tou galatou”.

It’s the perfect balance of sweetness and refreshing and the coolest summer treat.

Rustle up this easy mahallepi by following these simple steps:

Ingredients

• 5 tbsp cornstarch
• 4½ big cups of water
• 2 tbsp sugar
• 3 tbsp rosewater

Preparation

In a saucepan, whisk together 1 cup of water with the cornstarch until the cornstarch dissolves completely. Pour in the remaining water (except for 4 tablespoons) and add the sugar. Bring the mixture to heat over medium heat, stirring constantly, until it thickens and begins to bubble. To prevent lumps, slowly whisk in the remaining 4 tablespoons of water while continuously stirring the hot mixture.

Once thickened, remove the pan from heat and stir in the rosewater. Continue stirring for 2-3 minutes to ensure even distribution. The mahallepi is ready when it reaches a thick consistency that falls off the back of a spoon cleanly.

Pour the hot mahallepi into shallow dishes that have been moistened with water beforehand (this helps with easy removal later). Let the mahallepi cool completely at room temperature.

Once cool, carefully remove the mahallepi from the dishes and place it in a deep bowl. Fill the bowl with ice water, ensuring the ice water completely submerges the mahallepi. Let it sit for a few hours, allowing it to set further.

For serving, cut the mahallepi into small pieces and arrange them on plates. Drizzle with rosewater, rose cordial, sugar, and water (adjust sweetness to your preference).