Mahalepi – Cypriot Summer Pudding (Μαχαλεπί)
Mahalepi – Cypriot Summer Pudding (Μαχαλεπί)
A cooling and delicate pudding served in the heat of the Cypriot summer, mahalepi is light, refreshing and full of nostalgia. Made simply with cornflour (or nisiaste), rose water and sugar, it's gently cooked until smooth and silky, then chilled until softly set. Traditionally served with triantafilo (rose syrup), ice-cold water and ice cubes, it’s an old-fashioned treat that still hits the spot on warm afternoons.
Ingredients
Method
- In a medium saucepan, whisk together the nisiaste, sugar and water until fully dissolved and smooth.
- Place over medium-low heat, stirring constantly until it begins to bubble. Continue cooking for 5-6 minutes, until thickened to a smooth, pudding-like consistency.
- Stir in the rose water just before removing from the heat.
- Rinse a large dish or small serving bowls with cold water to help prevent sticking, then pour in the mixture.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or until softly set.
- To serve, cut into cubes and spoon into serving bowls. Top with triantafilo cordial, a splash of ice-cold water, a few drops of rose water, and ice cubes. Sprinkle with a little extra sugar if desired.
