Mahalepi

When I was a little girl, I desperately wanted to be just like Jeannie from I dream of Jeannie. Loved the outfit and loved the idea of magic, even if I wouldn't have wanted a 'master'. I wonder now, if there are previous lives if I wasn't an Arabic Princess if not Genie in another life, such is my fondness for all things Rosewater.

This dessert, is something I imagine I could have grown up with had my location differed by several thousand kilometers! It's comfort food to be sure. Unchallenging to eat, and while having a Heavenly scent of rosewater, is very mildly flavoured.

An extra bonus for me in this recipe is that I have a surplus of Rice Flour after a family member gave me boxes of pantry items. I don't make a lot of shortbread, so this recipe is a fabulous OTHER option for it's use.

Tessa Kiros and the beautiful Falling Cloudberries is to thank, the Cinnamon and Roses, Cyprus chapter to be precise. Here is how it goes;

For the pudding
80g rice flour
90g caster sugar
1 tsp rose water
550ml milk
550ml water

For the syrup
80g caster sugar
60ml water
2 tsp rose water
185ml water extra (iced for preference)

Put the flour, sugar, rose water, milk and water into a pan and bring to the boil, whisking all the while. Continue to whisk for a few more minutes after it comes to the boil, before removing from heat. Allow it to cool a little and then pour into serving bowls. The recipe suggested four, I managed reasonable portions for six. Leave to cool.

To make the syrup, heat the water (I just used a jug in the microwave) and then stir in the sugar until dissolved. Add the rose water and the extra iced water. Refrigerate until needed.

When ready to serve (everything should be well-chilled), pour a small amount of the syrup over the pudding and serve.

Serves 4-6

You can see how this would feel like comfort food. Cold comfort. Hmm, not supposed to be a good thing, but I have to tell you, where Mahalepi is concerned it's the only way to go!