Traditional Cypriot Mahalepi

Combine water and cornstarch in a saucepan, whisking until smooth.

Add sugar and salt to the mixture, stirring to dissolve.

Heat the mixture over medium heat, stirring constantly until it thickens, about 5-7 minutes.

Remove from heat and stir in milk, rose water, and vanilla extract until well combined.

Pour the mixture into serving molds or bowls and let cool to room temperature.

Refrigerate for at least 2 hours until set.

To serve, gently unmold the mahalepi onto plates.

Garnish with chopped pistachios and almonds.

Sprinkle with cinnamon before serving.

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