Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

Mahalepi always makes me think of Cyprus, jasmine and those hot, hot summers. It is light, milky and Middle-Eastern tasting and always beautifully refreshing after a spicy meal. It is a taste you have to get used to but I know many people who are crazy about mahalepi.


  • 80 g ( oz) rice flour
  • 90 g ( cup) caster (superfine) sugar
  • 1 teaspoon rose water
  • 550 ml (19 fl oz) milk

Rose Water Syrup

  • 80 g ( oz) caster (superfine) sugar
  • 60 ml (¼ cup) hot water
  • 2 teaspoons rose water
  • 185 ml (¾ cup) iced water


Put the flour, sugar, rose water, milk and 550 ml (19 fl oz) water in a saucepan and bring to the boil, whisking constantly. Continue whisking for a couple of minutes and then remove from the heat. Leave to cool slightly, then pour into four serving dishes. Cool completely, then put in the fridge.

Now make the rose water syrup. Dissolve the sugar in the hot water with the rose water, then leave to cool. Add the iced water (even with a few ice cubes) and put the syrup in the fridge to get very cold.

To serve, drizzle a few spoonfuls of syrup over each dish at the last moment. If you want to colour the syrup, add a few red rose petals or cherries.