Meghli is a beloved Middle Eastern dessert made to celebrate new beginnings—especially the birth of a child. Spiced with cinnamon, anise, and caraway, this rice pudding is served cold and topped with coconut and nuts. Aseel Vegetable Ghee adds richness and sheen while keeping it dairyfree.
Ingredients
- 1 cup rice flour
- 6 cups water
- 1 cup sugar
- 1 tbsp cinnamon
- 1 tbsp caraway powder
- 1/2 tbsp anise powder
- 2 tbsp Aseel Vegetable Ghee
- Toppings: shredded coconut, walnuts, pistachios, almonds
Benefits
- Naturally vegan and glutenfree
- Spices aid digestion and add warm flavor
- Aseel Vegetable Ghee enhances mouthfeel without dairy
How to Make
- In a pot, mix rice flour with cold water until dissolved.
- Add sugar and spices, stir continuously while bringing to a simmer.
- Cook over low heat, stirring, until thick and puddinglike (about 15–20 minutes).
- Stir in Aseel Vegetable Ghee just before removing from heat.
- Pour into small serving bowls, let cool, and refrigerate for a few hours.
- Before serving, top generously with coconut and chopped nuts.
