Very famous dessert made in Lebanon, Syria, Palestine and Jordan celebrating the arrival of a new baby in the family. It consists of ground white rice, water, sugar, and spices, and is topped with lots of nuts. It’s so delicious, creamy, and comforting, especially in the fall (of course, we make it any time of year). I hope you get to try it.
Ingredients
- 1 cup rice flour
- 1 1/4 cup sugar
- 1 heaping tablespoon caraway (ground)
- 1 heaping tablespoon cinnamon (ground)
- 2 heaping tablespoons anise (ground)
- 8 cups cold water
- Toppings
- Desiccated Coconut, Pistachio, almond halves, pine nuts and rose petals
Instructions
- In a large nonstick pot add 1 cup of rice flour, 1 1/4 cups of sugar, caraway, cinnamon, anise give it good stir before adding cold water and stir.
- ( I PREFER MY CARAWYA NOT TOO THICK SO I USE 8 CUPS OF WATER IF YOU LIKE IT THICKER USE 7 CUPS ).
- Cook on high heat while stirring until it starts heating, you will notice the color changing and getting darker as it thickens.
- Once you see bubbles forming on the side lower the heat and cook on low for 15 minutes stirring occasionally.
- Traditionally it’s served in singular cups, but you can also use a tray and let cool. You can serve it either room temperature or cold from the fridge.
- For the nuts soak the pistachio in hot tap water for 20 minutes so the skin comes off.
- For the pine nuts cold water just to soften them, as for the almonds add hot boiling water let them soak about 20 minutes until the skin comes off easily then rinse and halve them.
- Top the carawya / moghli with the nuts and serve.