Maghli (Caraway Pudding)

Ingredients

• 6 cups water
• 2 cups fine (caster) sugar
• 1½ tablespoons caraway seeds
• ½ teaspoon ground cinnamon
• 1 cup ground rice or rice flour
• For garnish:
• Pistachios
• Grated coconut
• Walnuts
• Blanched almonds
• Pine nuts
• Maghli recipe from a friend and cook on Shou Tabkhin Al-Youm:
• Rina Abdullah
• Click Rina’s name to visit her page on our site and see all her delicious recipes.
• For more sweet recipes try this: Rice Pudding (Roz B Haleeb)

Method

1. Put 3 cups of water in a pot over the heat and bring to a boil.
2. 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.
3. 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.
4. 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.
5. Divide the maghli into small glasses or into a large deep serving dish, as desired.
6. Let the maghli cool at room temperature, then refrigerate until fully chilled.
7. At serving, garnish the maghli with walnuts, pine nuts, pistachios, grated coconut and almonds as desired and serve.
8. Reena Abdullah
9. For more delicious sweet recipes, here is this link: How to prepare rice pudding