Mughli (Caraway Pudding)

Ingredients

• 1 cup fine rice flour
• 7 cups water
• 2 tablespoons ground cinnamon
• 1 tablespoon ground caraway
• 1½ cups sugar, or to taste
• Nuts for garnish (as desired)
• Recipe and preparation method for mughli (caraway pudding) from a friend and cook on Shou Tabkhin Al-Yawm:
• Nancy Moussa
• Click Nancy’s name to visit her profile on our site
• For more desserts from Nancy see her wonderful cream cake: How to make a Cream Cake

Method

1. Mix the rice, water, and spices together well.
2. Put them in a pot over the heat and stir continuously.
3. When the mughli comes to a boil, add the sugar and continue stirring until the sugar dissolves and the mughli mixture thickens; the heat under the mughli pot should be low.
4. Let the mughli simmer for 2 to 3 hours over low heat, stirring occasionally until it thickens; the time depends on the amount in the pot.
5. Pour the mughli (caraway pudding) into glasses and let it cool to room temperature.
6. Garnish with raw nuts—such as pine nuts and peeled almonds soaked in water and well dried; you can also add walnuts and grated coconut for decoration.
7. Nancy Moussa
8. For more desserts from Nancy, here is her wonderful cream cake: How to make cream cake