Desserts
Quick Maghli
Quick maghli with a precise, successful home recipe — will your maghli be ready in just 15 minutes?! This tried-and-true recipe is recommended; try it and enjoy maghli with minimal effort.
Quick maghli — a precise, successful home recipe; it couldn't be faster!
Ingredients
Start here, then move straight into the method.
- 8 cups water
- 1 cup fine rice (ready)
- 1 tsp ground cinnamon
- 1 tsp ground anise
- 1 tsp ground caraway
- 1 cup sugar, or 1½ cups to taste
- Garnish
- Grated coconut
- Peeled almonds
- Pistachios, ground or chopped
- Walnuts
Method
Follow the cooking sequence without leaving the page.
- Put 7 cups of the water in a pot and add the cinnamon, anise, caraway, and sugar; stir well.
- Mix the cup of fine rice with the remaining 1 cup of water in a bowl on the side.
- When the spiced water mixture begins to boil, reduce the heat and gradually add the rice dissolved in water while stirring constantly, cooking over low (below medium) heat.
- Cook and stir the maghli for about 15 minutes after it comes to a boil, until it thickens.Timers: 15 min
- Pour the quick maghli into glasses and wait for it to cool before placing them in the refrigerator.
- Serve the maghli cold, garnished with grated coconut and nuts that have been soaked beforehand and well drained.
- To make muhallabieh from Terez see Easy Milk Muhallebi
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Easy Milk Muhallebi
