Caraway spice pudding (Moghli) is a fragrant and aromatic dessert often served on the occasion of new birth. Caraway is believed to have medicinal benefits, which is why Moghli pudding is believed to increase the flow of breast milk and relieve nursing mothers from cramps.
Caraway spice pudding is also the traditional Christmas dessert in the Middle East, celebrating the birth of Jesus. This dessert is quite an acquired taste, having a unique texture and a beautiful crunch from its various toppings.
Not only is the caraway spice pudding gluten-free but it’s also vegan and so simple to make. Moghli pudding is usually served cold so it’s definitely appreciated in the warmer weather. Otherwise, enjoy it warm in winter and let the strong aroma of those beautiful spices warm you up.
- 4 cups water (tap water)
- ½ cup ground rice flour
- ½ cup white sugar
- 1 tablespoon cinnamon ground
- 3 tablespoon caraway ground
- ½ cup desiccated coconut
- ½ cup slivered almonds
- ¼ cup pine nuts
- ½ cup walnuts roughly chopped
- ¼ cup pistachio roughly chopped
- coconut flake to garnish (optional)
- semi-dried apricots diced to garnish (optional)
Notes from Rouba
- The secret to a great caraway pudding is medium heat and constant stirring.
- When pouring into individual glasses, leave enough room for all those crunchy toppings.
- Once the pudding has been garnished with the crunchy topping, serve immediately. If you have to refrigerate it, don’t cover it as the nuts will soften.
In separate bowls, soak slivered almonds and pine nuts and set aside.
On medium heat, add ground rice, cinnamon, caraway, and sugar to the water and whisk until sugar dissolves and the pudding slightly thickens.
Pour evenly into individual glasses filling about ⅓ of each glass only. Refrigerate for 3-4 hours.
To serve, garnish in order of toppings: desiccated coconut, slivered almonds, pine nuts, walnuts, pistachio, coconut flakes, and dried apricots.
Alternatively, pour the caraway pudding into one large serving bowl and follow the same process as above.