Two-Tone Cypriot Mahallepi

• 3 L water (12 cups)
• Cornstarch (Nisiassto), 12 well-filled tablespoons (200g)
• 12 tbsp sugar (180g)
• 1/3 cup rosewater
• Ice cubes
• ½ cup rose syrup

For Serving:

• 1 cup rose syrup
• 8 cup iced water

1. In a saucepan, pour 10 cups of water and place it on the heat. In a bowl, combine the cornstarch, sugar, and the remaining 2 cups of water. Mix well and add this mixture to the boiling water. Stir, and when the water boils again, reduce the heat to medium. Stir occasionally; continuous stirring is not necessary. Boil for 20 minutes. Add the rosewater and the ice cubes. Stir until the ice cubes melt, then pour half of the mixture into a baking pan measuring 23x30cm. Add the rose syrup to the remaining mixture and stir. Pour this pink mixture into a second baking pan of the same size. Let the 2 types of mahallepi cool for 2-3 hours. Place them in the refrigerator to set completely. If you plan to store them for more than one day, pour 1 cup of water over the top when placing them in the fridge. This will help prevent the mahallepi from forming a skin.

For Serving:

2. To cut the mahallepi more easily, pour iced water over the top. Place the cut mahallepi in a bowl and add extra rose syrup. A perfect, refreshing option for the family, but also great for parties.