Desserts
ChefRina Abdullah
Maghli (Caraway Pudding)
Maghli, also called caraway pudding, is a traditional Levantine sweet often served at celebrations—especially after childbirth. It takes time to make, but the result is wonderful. Don’t skip the nut garnish.
Maghli, or caraway pudding, is well worth the time it takes—its flavor is wonderful.
Ingredients
Start here, then move straight into the method.
- 6 cups water
- 2 cups fine (caster) sugar
- 1½ tablespoons caraway seeds
- ½ teaspoon ground cinnamon
- 1 cup ground rice or rice flour
- Garnish
- Pistachios
- Grated coconut
- Walnuts
- Blanched almonds
- Pine nuts
Method
Follow the cooking sequence without leaving the page.
- Put 3 cups of water in a pot over the heat and bring to a boil.
- When the water boils, mix the sugar with cinnamon and caraway, add them to the water and stir for a few minutes until the sugar dissolves and the water turns dark brown from the spices.
- Dissolve the ground rice in the remaining water (i.e., the other three cups) and add it to the pot. Then lower the heat slightly and stir constantly with a wooden spoon.
- Let the mixture simmer over low heat with stirring for about two hours, or three hours if the quantity is larger, until it thickens well.
- Divide the maghli into small glasses or into a large deep serving dish, as desired.
- Let the maghli cool at room temperature, then refrigerate until fully chilled.
- At serving, garnish the maghli with walnuts, pine nuts, pistachios, grated coconut and almonds as desired and serve.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Rice Pudding (Roz B Haleeb)
