• Bring ¾ cup of the water to a boil in a saucepan. Remove from heat and set aside.
• In a heavy-bottomed saucepan, dissolve cornstarch in remaining 1¼ cups water. Place pan over medium heat and gradually add the boiled water, whisking constantly, until well combined. Add 2 cups of the powdered sugar all at once, whisking constantly until sugar is dissolved. Gradually add remaining 2 cups sugar, stirring constantly for 5 minutes or until mixture is thickened and bubbly. Add rose water and few drops of red food coloring. Stir until combined.
• Mix powdered sugar and cornstarch and place half the mixture in a baking dish. Spread cooked sugar mixture in an even layer over the top. Let cool for awhile, then cover with another large amount of sugar-cornstarch mixture. Let cool completely.
• Using an oiled knife, cut Malban into squares. Arrange on a plate, shaking off excess sugar and cornstarch.

  Variations

• Substitute rose water with mint essence, and red food coloring with green.
• Substitute rose water with orange blossom water, and red food coloring with orange.
• Fold in ½ cup chopped, toasted nuts (hazelnuts or almonds) and substitute rose water with 2 teaspoons vanilla or ground mystique. Do not add food coloring.
• For an Arabian variation, substitute water with concentrated juices, like hibiscus, apricot, carob or licorice.