Maghli, or caraway pudding, is well worth the time it takes—its flavor is wonderful.

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

Method:

Put 3 cups of the water in a pot over the heat and bring to a boil.
When the water boils, mix the sugar with the cinnamon and caraway and add them to the pot. Stir for a few minutes until the sugar dissolves and the water darkens from the spices.
Dissolve the ground rice in the remaining 3 cups of water and add it to the pot. Lower the heat slightly and stir continuously with a wooden spoon.
Let the mixture simmer gently, stirring occasionally, for about two to three hours (longer if making a larger quantity) until it thickens well.
Pour the maghli into small glasses or into a large serving bowl, depending on your preference.
Allow it to cool to room temperature, then refrigerate until fully chilled.
To serve, top with walnuts, pine nuts, pistachios, grated coconut and almonds as desired.

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)

#وصفات# وصفة# مغلي# كراوية# الكراوية# المغلي# طريقة_عمل_المغلي #شو_طابخين_اليوم

Maghli (Caraway Pudding)

Prep checklist

Cooking notes