Mahalepi

• 2 liters (8 cups) water
• 8 well-heaped tablespoons (160g) cornstarch (niseshte)

For serving

• rose-flavored syrup
• sugar
• rosewater

1. Place the cornstarch in a bowl and add 2 cups of water. Whisk until the cornstarch is dissolved. In a non-stick pot, add the remaining water (6 cups) and bring it to a boil.
2. Then, slowly pour in the cornstarch mixture, stirring with a silicone whisk. Reduce the heat to medium and let the mahalepi simmer for 15-20 minutes.
3. The longer it simmers, the whiter and thicker the mahalepi will become. Stir occasionally. Don't worry, it won't stick. Wet a glass dish and pour the mahalepi into it.
4. Let it cool, then pour 1 cup of ice-cold water over the top. This will help prevent a skin from forming on the mahalepi. Place it in the refrigerator to chill. Cut the mahalepi into cubes.
5. Serve the mahalepi, allowing everyone to add as much rose-flavored syrup, rosewater, and sugar as they desire. You can also serve it with ice cubes or even rose ice cream.