This moghli recipe makes the traditional Lebanese spiced pudding served to celebrate the birth of a baby. It is made from rice flour, sugar, caraway, cinnamon, and anise, cooked slowly into a smooth brown pudding and topped with coconut and soaked nuts.
Moghli (also spelled meghli or mighli) is also popular at Christmas in Lebanon, Syria, Palestine, and Jordan. After the recipe, you will also find fixes for lumps, a pudding that will not set, and a bitter taste.
Moghli Recipe at a Glance
- Prep time: 15 minutes (plus soaking the nuts)
- Cook time: 30–35 minutes
- Chill time: at least 3 hours
- Serves: 10 small cups
Ingredients
For the pudding
- 160 g (1 cup) rice flour
- 200 g (1 cup) sugar
- 1.75 liters (7 cups) water, divided
- 1½ tablespoons ground caraway
- 1 tablespoon ground cinnamon
- ½ teaspoon ground anise (optional)
For the topping
- 40 g (½ cup) desiccated coconut
- 150 g (1¼ cups) mixed nuts: walnuts, almonds, pistachios, and pine nuts
How to Make This Moghli Recipe
- Soak the nuts. First, soak the walnuts and almonds in cold water for at least 6 hours or overnight, changing the water once. Peel the almonds. Soak the pistachios and pine nuts for 1 hour.
- Mix the dry ingredients. Next, in a large, heavy saucepan, whisk the rice flour, sugar, caraway, cinnamon, and anise.
- Add cold water first. Pour in 500 ml (2 cups) of cold water and whisk into a smooth paste with no lumps. Then whisk in the remaining water.
- Cook and stir. After that, place over medium heat and stir constantly with a wooden spoon or whisk until it comes to a boil, about 10 minutes.
- Simmer until thick. Next, lower the heat and keep stirring for 20–25 minutes, until the pudding is thick and coats the back of a spoon in a heavy layer. When you draw a line through it on the spoon, the line should stay.
- Pour. Then pour into small cups or a serving dish and leave to cool for 30 minutes.
- Chill and decorate. Finally, refrigerate for at least 3 hours. Just before serving, sprinkle with coconut and top with the drained nuts.
Moghli Recipe: Common Problems and How to Fix Them
Why is my moghli lumpy?
Cause: Rice flour was added to hot water, or it was not whisked well before heating.
Fix: Always mix the rice flour into cold water first and whisk until completely smooth. If lumps appear while cooking, pour the mixture through a sieve or blend briefly, then return it to the pan.
Why didn’t my moghli set?
Cause: It was not cooked long enough. This is because rice flour needs a long simmer to thicken properly.
Fix: Return it to the pan and keep stirring over low heat until it coats the spoon heavily. Do not stop just because it looks thick at the edges of the pan.
Why does my moghli taste bitter?
Cause: Too much caraway or anise, old ground spices, or a burnt bottom.
Fix: Use fresh ground spices and also measure them carefully. Stir constantly and scrape the bottom of the pan, especially in the last 10 minutes.
Why are my nuts soft and bland?
Cause: They were added too early and soaked up moisture from the pudding.
Fix: Add the coconut and nuts only just before serving.
Why did a skin form on top?
Cause: The surface dried out in the fridge.
Fix: Cover each cup with plastic wrap once it has cooled to room temperature.
Tips for Success With This Moghli Recipe
- Use a wooden spoon and a heavy pan. Moghli catches on the bottom easily.
- Also, grind whole caraway seeds yourself for the best aroma.
- Also, peeled, soaked nuts are the traditional topping and give a fresh, crisp bite.
Moghli Recipe Variations
- Lighter version: reduce the sugar to 150 g. The spices carry plenty of flavor.
- With fennel: replace the anise with ground fennel seeds.
- Quick moghli: use a ready-made moghli spice mix from Middle Eastern stores and follow the package ratio.
Storage Tips
Once set, keep moghli covered in the fridge for up to 5 days, with the toppings stored separately. However, it is not suitable for freezing.
Moghli and Its Traditions
In Lebanon and the wider Levant, families prepare moghli when a baby is born and serve it to visitors who come to congratulate them. Its warming spices are traditionally linked to new mothers, and the brown color is said to represent the earth. Many Christian families also serve it at Christmas. You can read more about meghli on TasteAtlas.
Moghli Recipe FAQ
What does moghli taste like?
Moghli is sweet and warmly spiced, with caraway as the main flavor, softened by cinnamon. Meanwhile, the texture is smooth and dense, similar to a set pudding.
Can I use ground rice instead of rice flour?
Yes, but ground rice is coarser, so it needs a longer cooking time and gives a slightly grainy texture.
Is moghli the same as muhallabia?
No. Muhallabia is a pale milk pudding flavored with flower waters. Moghli, however, is made with water, not milk, and flavored with warm spices. Compare it with our muhallabia recipe.
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