Moghli, Meghli, Meghleh, Caraway or Karawiyah –they all point to the same Levantine rice-pudding dessert. Did you know that this dish was traditionally served to commemorate the birth of a male heir? These days it’s made to celebrate any newborn, including the birth of Christ on Christmas. It is believed to nourish new mums, giving them a needed boost to their health. Enjoy this silky pudding, topped with mixed nuts for added texture!
In a deep pan, add rice flour, sugar, caraway,c innamon, fennel and anise. Stir till well combined, then pour in water and mix well using hand whisk.
Boil pudding
Place over medium heat and stir until the caraway pudding comes to a boil. The mixture will thicken gradually, and it will take around 20 minutes to thicken.
Make sure you stir continuously and scrape the bottom of the pot to prevent the pudding from burning. The secret is the medium heat and constant stirring.
At the end, pudding should coat the back of a spoon.