Dissolve the corn starch in water and place it in a pot.

Place the pot over low heat and stir constantly with a wooden spoon until it boils and bubbles.

Turn down the heat to the lowest setting and keep on stirring vigorously for an additional 5-6 minutes until you have a thick and fluid custard.

Take a baking or pyrex tray, wet it and pour the custard in. (The custard should be about 1 to 1 1/2 cm thick, so calculate if you need an additional baking tray).

Set it aside to cool thoroughly, cut it into portions (large square pieces) and leave them in the baking tray, cover it with chilled water and place in the fridge for about 1 hour to chill completely.

In order to serve the mahalepi, take a deep plate, place a piece of mahalepi in it, sprinkle it with rose water and a tablespoon of rose syrup, cover it with chilled water, cut it into small pieces and finally, sprinkle it with as much sugar as you like!