Instructions

1. Mixing Ingredients Cold

   In a deep, wide pot, mix the ground rice with sugar, caraway, cinnamon, and anise. Then add cold water and whisk thoroughly while cold using a hand whisk until all ingredients dissolve and no lumps remain.
2. Cooking and Stirring

   Place the pot over medium heat, stirring and whisking constantly without stopping using a wooden spoon until the mixture heats up and begins to thicken and come together. · 10 min
3. Thickening and Simmering

   Once it begins to boil and bubble, reduce the heat to very low. Let the mixture simmer gently while continuously stirring until it thickens completely and becomes smooth and glossy. · 15 min
4. Pouring and Chilling

   Remove the meghli from the heat and pour immediately while hot into individual serving bowls. Leave the bowls aside at room temperature until completely cool, then refrigerate.
5. Garnishing and Serving

   Garnish the chilled meghli bowls with a layer of shredded coconut, distribute the soaked nuts like almonds, walnuts, pine nuts, and crushed pistachios on top, then serve.

Nutrition / serving

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