Mahalebi one of the easiest and nicest Cypriot deserts to make. The version above also has caramelised pistachios added for extra flavour and crunch.
1 Tablespoon of ground rice or corn flour (whatever you can find)
1 Glass of water (its best to use cold or lukewarm water not boiled)
You can make as much or as little as you like to this, better to make alot and store it in the fridge for later.
Just remember to use 1 tablespoon of ground rice/ corn flour to 1 glass of water.
Put water onto boil and use some of it to dissolve the ground rice/corn flour.
Put it all into the saucepan and boil stirring all the time till it starts to set.
You will know when it thickens as it changes colour (it will go white) and you start to see bubbles forming on the top.
Pour this out into little bowls or serving dishes and allow to set.
It usually takes a few hours.
It’s best to put the bowls in the fridge to set.
When it is ready serve it with rose water or blossom water, water and sugar to taste.
Do not use too much rose/blossom water or it will go bitter.
Alternatively you can serve it with rose cordial, rose water and water.
You can experiment to your taste.
The secret is not to let lumps form, its much like making custard
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