Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a medium pot, combine 1 cup of rice flour and ¾ cup of sugar. Whisk these dry ingredients together until well blended.
- Slowly pour in 4 cups of water while whisking continuously to prevent any lumps from forming.
- Place the pot over medium heat, stirring frequently. Cook the mixture for about 10–15 minutes, until it thickens.
- Once thickened, stir in 2 tablespoons of ground caraway seeds, 1 teaspoon of cinnamon, and 1 teaspoon of anise (if using).
- Remove the pot from heat and immediately pour the pudding mixture into serving dishes.
- Allow the Meghli to cool at room temperature for about 30 minutes.
- Once cooled, refrigerate for at least 4 hours, or until completely chilled.
- Before serving, sprinkle shredded coconut and your choice of nuts on top.
Nutrition
Notes
Whisk continuously while adding water to prevent lumps. Serve chilled for the best flavor experience.
