If you were expecting a baby and you lived in the middle east. Your shopping list for the last few days before the baby arrives would probably include caraway seeds, rice flour and spices. Why on earth would you buy all that stuff with a baby on the way?
To make meghli of course!
Today I am taking part in the virtual vegan potluck.Last November I loved being part of the potluck with my Freekeh and mixed vegetables recipe. For this year I thought it would be fun to do a dessert, so I chose meghli.
Meghli (Moghli or Karawya ) is a traditional dessert in Levantine countries. It is basically a rice pudding that is spiced with anise, caraway and cinnamon then decorated with an assortment of nuts. This caraway spice pudding is usually made and served when a family welcomes a new baby.It is quick, easy, nutritious and full of flavor.
When the new mommy has guests coming over to welcome the new baby the grandmother or the aunts would usually be busy in the kitchen making this caraway pudding,taking extra care to decorate the elegant little serving plates with different nuts.Dear friends and special guests get extra nuts 🙂 It is sort of a sweet family affair.
In fact, If you go into a spice shop to buy caraway seeds or if you tell someone that you are making caraway pudding the reaction you will probably get is :”oh karawaya, who is having a baby?” 🙂 but that does not mean that you should only make this pudding when you welcome a new baby.I make this pudding a lot in the fall and winter months.It is perfect for cold and windy day because it can be served warm and the smell of the blend of spices gently simmering is enough to chase away your winter gloom. You can also make the same recipe with a little less rice flour and enjoy it as a drink, thick, warm and spicy.
This pudding is gluten free because the thickening agent here is the rice flour. It is also vegan which means it is dairy free too, no milk, butter or cream but above all it is a tasty and comforting treat that is full of warm spicy notes. If you find yourself in need of a little pick me up on a cold day, give it a try, I think you will love it.
Caraway spice pudding
You can half or double the recipe
4 cups water
1/2 to 3/4 cup white rice flour
1/2 cup finely ground caraway seeds
3/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon ground anise
Your choice of nuts: almond, pistachio, pine nuts
Shredded coconut (optional)
- In a deep pot add the water, sugar, caraway, rice flour, anise and cinnamon.Stir to combine
- Stir the mix over medium heat until the caraway pudding comes to a boil. This takes from 20-30 minutes. The mix will thicken gradually.
- Continue to cook the pudding while stirring over medium heat for 5-7 more minutes,or until the pudding is thick make sure you stir continuously and scrape the bottom of the pot to prevent the pudding from sticking and burning.
- Remove the pudding from the heat and Pour it into a large serving dish or divide it into ramekins and set aside to cool completely.
- Garnish the pudding with nuts and shredded coconut if you are using it.
- Serve warm or cold
Most people soak the almonds and pistachios in cold water to becomes little soft, but I prefer them crunchy.
The “secret” to a great caraway pudding is the medium heat and constant stirring.
Your Meghli is done when it is thick enough to coat the back of the spoon.
Another way to check is to place a little pudding on a cold plate and then tilt the plate. The pudding should stay put (similarly to testing jam).
Please take the time to visit my fellow bloggers who are participating in the virtual vegan potluck. You have a chance to enjoy over 100 vegan recipes ranging through appetizers, mains, breads, soups and desserts.. Do take the time to go through this amazing vegan potluck. There is plenty of inspiration and creativity