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:

• • In a saucepan, whisk the cornflour and cold water together until smooth and fully dissolved (no lumps).

2. Cook until thickened:

• • 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:

• • 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:

• • 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:

• • 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.