Can't have summer without making mahalepi! This sweet is definitely one that brings the most memories of us sitting outside my aunty's veranda in Cyprus to enjoy that beautiful summer night breeze.
1 cup nisiaste (or cornflour)
5 cups water
1/3 cup sugar
1 tbsp of rosewater
Bring all the ingredients except rosewater to a boil and keep stirring until it starts bubbling, and the mixture changes colour from white to a less opaque colour.
Stir in the rosewater once you take it off the heat.
Before you place the mahalepi in a container or cups, add a few drops of water to it to make it easier for the mahalepi to flip out.
Fill the containers with the mahalepi and place them in the fridge to set for 1-2 hours.
Serve it with chilled water/rose cordial and sugar to your liking.