A delicate, silky-smooth pudding set with cornstarch and perfumed with rose water, served chilled with a drizzle of rose syrup and crushed pistachios.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass dessert bowls
Garnishes: rose syrup, crushed pistachios, rose petals
Instructions
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1
Dissolve cornstarch in 1 cup of cold water, stirring until smooth.
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2
Bring remaining water and sugar to a boil in a saucepan.
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3
Reduce heat and gradually pour in the cornstarch mixture while whisking constantly.
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4
Continue whisking over low heat until the mixture thickens and becomes translucent, about 5 minutes.
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5
Remove from heat, stir in rose water. Pour into serving bowls.
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6
Refrigerate for at least 3 hours until set. Serve topped with rose syrup and crushed pistachios.
Did You Know?
Mahalepi vendors once roamed Cypriot streets with large trays on their heads — a sight still remembered fondly by older Cypriots.
Chef's Notes
Equipment Tips
- saucepan
- whisk
- serving bowls
Garnishing
rose syrup, crushed pistachios, rose petals
The Story Behind Μαχαλεπί
Mahalepi is a beloved summer dessert that arrived in Cyprus during the Ottoman period. Its simplicity — essentially flavoured starch pudding — belies its elegant taste. Rose water gives it a distinctly Middle Eastern character, and it remains the island's favourite light dessert on hot summer evenings.
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