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Blushing mahalepi

Boil the water and add the hibiscus flowers. Let them brew for about 30 minutes. When the water turns bright red, strain it and add the sugar and the corn starch (after you’ve dissolved it in cold water). Stir over low heat until the mixture thickens. Add some rose water for extra aroma and serve. This dessert is light and has a refreshing taste.
*You can dry your own hibiscus flowers if you wish. Remove the calyxes and stems and place the flower’s petals in a shady room until they are fully dried.

Ingredients:
4 tsps dried hibiscus flowers
4 cups water
3 tbsps sugar
3 tbsps corn starch
Rosewater

 

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