INGREDIENTS
7 cups of Water (boil I cup from the 7 cups of the water with whole anise seed)
1 cup of Rice Powder
1 and a half cup of Sugar
1 tablespoon Ground Cinnamon
2 tablespoons Ground Caraway
1 tablespoon Ground Anise Seed to boil
1 tbsp. whole Anise Seeds, (place 1 tbsp. of dried anise seeds into one cup of boiling water)
For Decoration
Pine Nuts, Almonds, Walnuts, Pistachios, and shredded Coconuts
For having a crispy and crunchy texture of fresh nuts, you may soak the pine nuts, almonds, walnuts, and pistachios, overnight before decorating the Meghli Pudding bowls. Soak each kind of the nuts in a separate container.
How to soak Nuts? Soak a handful of nuts in half a cup of water. cover them and allow them to soak for 8 hours. Drain the water.
As for Almonds, peel off the skin.
METHOD
Start by boiling the extra cup of water with 1 tablespoon of whole Anise Seeds. Boil for five minutes on low heat. Let cool and strain the water from the seeds.
In a large cooking pot, add 6 cups of water plus one cup boiled with anise seeds, and drained.
Add the powdered rice, sugar, ground cinnamon, ground caraway, ground anise,
Place the cooking pot on medium heat and keep stirring. Let the mixture simmer while stirring constantly for around 20 to 30 minutes until it starts to boil. Your Meghli is done when it is thick enough to coat the back of the spoon, (or another way to check is to place a little spoon from the pudding on a cold plate and then tilt the plate, the pudding should hold itself).
Once done, pour the Meghli into individual serving bowls, let cool, and then cover each serving dish with Clingfilm to avoid a dry top then refrigerate for at least 3 hours before serving.
To decorate, soak peeled almonds, peeled pistachios, walnuts, and pine nuts in water for at least 4 to 5 hours.
Add the decoration when serving to keep the nuts crispy & crunchy.
Note: The secret to a great Meghli is the medium heat and constant stirring
