1. In a bowl, put plenty of ice-cold water and dip 10-12 small dessert or soup plates into it. Put the cornstarch in a bowl and pour in 2 cups of water. Mix with a whisk until the cornstarch is dissolved. In a non-stick pot, put the remaining water (6 cups) and let it come to a rolling boil. Then, slowly pour in the cornstarch mixture while stirring with a silicone whisk. Lower the heat to medium and let the Mahalepi simmer for 15-20 minutes. The longer you leave it, the whiter and firmer the Mahalepi will become. Stir occasionally. Don't worry, it won't stick. Drain the plates (without drying them). Put 1-2 ladles of the Mahalepi mixture into each plate and let it cool completely, for 2-3 hours. Place it in the refrigerator to chill. To prevent a skin from forming, pour a little cold water over the top. If you wish, remove the Mahalepi from the plates and place them in a large bowl of water. Simply, pour a little ice-cold water over the Mahalepi, press it gently to loosen it around the edges of the plate, and drop it into the bowl of ice-cold water. Serve the Mahalepi and everyone can add as much rosewater syrup, rosewater, and sugar as they desire.
