Caraway Spice Pudding (Moghli) is a dessert often served on the occasion of the new birth. Caraway is a plant and this spice is believed to have medicinal benefits and this 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. It is very exotic, fragrant and aromatic. It has a unique texture and a beautiful crunch from the various toppings.
Not only is it gluten-free but also vegan and so simple to make. Moghli pudding is served cold so definitely appreciated in the cooler weather. Otherwise, eat it warm in winter and the strong aroma of those beautiful spices will keep you warm.
When pouring into the individual glasses, leave enough room for all those crunchy toppings.
Once pudding has been garnished with the crunchy topping, serve immediately. If you have to refrigerate it, do not cover as the nuts will soften.
5 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)
*The “secret” to a great caraway pudding is the medium heat and constant stirring.
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 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 1 large serving bowl and follow the same process as above.
Makes – 8