Mahalebi
Ingredients:
7 cups* water
1 cup* maze powdered starch
3 tbs sugar
1 shot rose water
*The 7:1 ratio works with any cup
Instructions
First dissolve the all ingredients in water over a cooking non stick pot with a whisk.
Following turn up the stove on, to medium-high heat setting and stir occasionally.
In the meantime, place the various small bowls out and wash rinse them so that the batter does stick on the when filled with the batter!
Personal preference is to use bowls that can fit no more than two portion of soup serving! For portion size and aesthetics!
As the batter starts to heat up stir vigorously since it will quickly thicken up! Large bubbles will begin to form and the batter will have a glossy almost translucent color!
Immediately, remove from heat the place batter in the rinsed bowls prepared previously before the batter firms up!
Allow the batter to firm up for at least 2 hours before placing them in a large bowl of ice water and placed in the fridge for a few hours to cool!
Served in a deep plate with a tablespoon of rose syrup, covered with chilled water, cut it into small pieces and finally, sprinkle it with as much sugar as you like for the traditional service or as an alternative server with rose ice cream 🍧
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