Su Muhallebisi: Light Starch Pudding with Chilled Syrup

Put the sugar and water in a saucepan and bring to a boil, stirring. Once it starts boiling, stop stirring and boil for 8–10 more minutes. Add the lemon juice, then remove from the heat. Make the syrup before the pudding so it can cool completely: the pudding is sliced while hot and served with cold syrup. If both are hot, the pudding will fall apart.

Put the starch in a saucepan. Add 2 of the 6 measures (200 ml each) of water while cold, whisking until no lumps remain. Add the remaining 4 measures, also cold. Never pour starch into hot water; the outside gels immediately and leaves lumps with a raw center.

Set the saucepan over medium heat and stir CONSTANTLY with a wooden spoon. The mixture will turn from cloudy and runny to thick and translucent; this change begins at about 60–70°C / 140–158°F. Once it thickens, reduce the heat and boil for another 2–3 minutes to remove the raw starch taste. If you stop too soon, the pudding may smell floury.

Pour the mixture into a tray that has been wet with water and not wiped dry. Use a wet spatula to spread it into an even layer 1.5 cm thick. Sprinkle a little water over the top to prevent a skin from forming. Once it has cooled to room temperature, refrigerate for at least 3 hours. It will not hold its shape if you cut it before it is fully chilled.

Use a wet knife to cut the pudding into strips 2 cm wide. Transfer them to a serving plate, drizzle with cold syrup, sprinkle with rose water and top with shredded coconut. Do not pour on the syrup ahead of time; the pudding will absorb it as it sits and the slices will soften.