Spiced Lebanese Pudding (Moghli)
This recipe is a true treasure. My family has been making this for decades and I feel like it is such an honor to share it! This Spiced Lebanese Pudding is really called Moghli in Arabic. The word Moghli literally means boiled, and that’s exactly how this pudding is prepared. It’s boiled for about 30 minutes and that helps to not only thicken the mixture, but to also develop and extract the flavors from all of the spices. After being cooled and poured into individual serving dishes, it is traditionally topped with shredded coconut flakes, sliced almonds, pine nuts, and chopped walnuts. You can do any combination of those or even none of those toppings and the pudding will still be absolutely delicious. So make this and keep some in the fridge for when you need a nice and spiced sweet treat.
1 cup rice flour
2 cups sugar
1 tablespoon caraway powder
1 tablespoon anise powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground fennel
9 cups water
Shredded coconut flakes, sliced almonds, pine nuts, and chopped walnuts, to garnish
- In a large saucepan, whisk together the rice flour, sugar, caraway, anise, cinnamon, ginger, and fennel until well combined. (Note: heat should be off.)
- Slowly whisk in the water until well combined.
- Turn heat to medium and bring mixture to a boil, stirring constantly. Allow to simmer for about 5 minutes.
- Turn heat down to low and continue simmering for another 25-30 minutes, or until mixture is thickened but still pourable.
- When mixture has thickened, immediately pour into serving bowls. Allow to cool fully before covering and placing in the refrigerator to chill.
- Once ready to serve, top with coconut flakes, sliced almonds, pine nuts, and chopped walnuts.