Introduction
Mahalepi is a refreshing Cypriot dessert traditionally served chilled during hot weather. It’s a silky, lightly sweetened starch-based pudding infused with rose water and topped with a generous drizzle of triantafyllo (rose syrup). This simple dessert is a staple at Cypriot summer gatherings and offers a cooling, floral finish to any meal.
Instructions
1. Make the pudding base:
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- In a saucepan, whisk the cornflour and cold water together until smooth and fully dissolved (no lumps).
2. Cook until thickened:
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- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to bubble and thicken. It should reach a smooth, gel-like consistency—this takes about 10–12 minutes.
3. Add rose water:
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- Remove from the heat and stir in the rose water. Adjust to taste but don’t overdo it, as rose water can be overpowering.
4. Portion and chill:
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- Pour the mixture into serving bowls and let it cool to room temperature. Then refrigerate for at least 2 hours, or until fully set and chilled.
5. Serve:
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- Just before serving, drizzle with triantafyllo rose syrup.
Tips
- Cornflour must be fully dissolved in cold water before heating to avoid lumps.
- Use traditional triantafyllo syrup if possible—its unique rose flavor defines this dessert.
- For a more modern twist, you can top it with crushed pistachios or dried rose petals.
- Store in the refrigerator for up to 3 days, covered.
