1. Pour 5 cups of the water into a saucepan and bring to a boil.
2. Meanwhile, pour the remaining 1 cup of water into a bowl and add the corn starch. Whisk until the corn starch has completely dissolved.
3. Once the water comes to a rolling boil, slowly pour in the corn starch mixture, whisking continuously. Reduce the heat to low and let the mahalepi simmer for about 20 minutes, stirring occasionally. The longer it simmers, the whiter and firmer ("crispy" in texture, as traditionally described) it will become. Don't worry—it won't stick to the bottom of the pan.
4. Lightly wet six shallow serving bowls or plates with a little water, then discard the excess. Divide the mahalepi evenly among them.
5. Allow it to cool slightly, then pour a thin layer of water over the surface of each serving. This prevents a skin from forming. Refrigerate for 3–4 hours, or until fully set.
6. If desired, once the mahalepi has set, carefully remove the puddings from the plates and place them in a bowl covered with water to save space in the refrigerator.
7. Serve the mahalepi with fresh cold water, allowing each person to add as much rose syrup, rose water, and sugar as desired.

Rose Ice Cubes

1. Fill each compartment of an ice cube tray with about ¼ rose syrup and ¾ water (almost to the top). Freeze until solid.
2. Serve the rose ice cubes alongside the chilled mahalepi for a refreshing traditional finish.