1. Place the cornstarch in a bowl and add 2 cups of water. Whisk until the cornstarch dissolves. 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 and stir with a silicone whisk. Reduce the heat to medium and let the mahalepi simmer for 15-20 minutes. The longer it simmers, the whiter and thicker the mahalepi will become.
3. Stir occasionally. Don't worry, it won't stick. Wet a glass dish and pour the mahalepi into it. 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.
4. Refrigerate until chilled. Cut the mahalepi into cubes.
5. Serve the mahalepi, allowing each person to add as much rose-scented syrup, rosewater, and sugar as they desire. Alternatively, you can serve it with ice cubes or even rose ice cream.
