Go Back Email Link
–+ servings
mg 30

Meghli

No ratings yet
Prep: 5 minutes
Cook: 40 minutes
Servings 12
Course
Dessert
Cuisine
Lebanese
Print Pin

Description

Ingredients
 

  • 1 cup rice flour
  • 2 cups sugar, you can reduce it if you don't have a sweet tooth.
  • 2 tablespoons caraway powder
  • 2 tablespoons cinnamon powder
  • 9 cups water

Garnish:

  • 1 cup unsweetened desiccated coconut
  • 1/2 cup blanched almonds
  • 1/2 cup pine nuts
  • 1/2 cup raw shelled pistachios
  • 1/2 cup black or golden raisins

Instructions
 

  • Place the blanched almonds, walnuts and pine nuts in separate small bowls and cover with water, refrigerate.
    mg 7
  • Roughly chop the raw shelled pistachios, cover and set aside.
    end 2
  • In a large pot, combine together the rice flour, sugar, caraway powder, cinnamon powder, mix well and pour in the water; place over medium-high heat, whisking constantly.
  • Bring to a boil, reduce heat to low and simmer uncovered for 15 minutes, allowing the pudding to considerably thicken up.
  • Spoon into individual ramekins, allow to cool down to room temperature, cover each ramekin with plastic wrap, and refrigerate overnight.
    mg 333
  • To serve: Sprinkle some desiccated coconut over each ramekin, generously garnish withthe drained nuts and raisins., enjoy!
    mg 30

Video

Keyword candied peanuts, caraway powder, cinnamon powder, raisins, rice flour, unsweetened desiccated coconut
Tried this recipe?Let us know how it was!