In a bowl add 1 ½ cups milk and stir in the corn flour. Heat the remaining milk in a saucepan with sugar until boiled, stirring all the time until sugar dissolves. Add the milk with the corn flour, mastic and rose water and stir continuously over heat, until it boils and the cream thickens. Serve in small bowls, garnish with pistachios and allow to cool. Then cover and keep in fridge.
Prepare the syrup: Add sugar and water to a small saucepan and stir over heat until sugar dissolves. Leave syrup to simmer for 5 minutes, remove from heat, and add the rosewater. Serve machalepi and sprinkle 2-3 tablespoons of syrup over the top
Ingredients:
1 cup corn flour
1 litre (4 cups) milk
½ cup sugar
2 tbsps rosewater
½ tsp mastic in powder
Crushed pistachios for garnish
Syrup:
½ cup sugar
½ cup water
½ tbsp rosewater
