Moghli (Meghli - Vegan Rice Pudding - Lebanese Dessert) • Plant Based Folk

Name: Moghli (Meghli - Vegan Rice Pudding - Lebanese Dessert)
Prep time: 720 min
Cook time: 20 min
Total time: 740 min
Ingredients: 1 cup Rice flour; 1½ cups Maple Syrup; 1 tbsp Ground cinnamon; 1 tbsp Ground caraway; 1 tbsp Ground anise (optional); 5 cups Water; ½ cup Almonds (raw); ½ cup Pistachio (raw); ⅓ cup Dessicated coconut; 2 cups Water

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Moghli (meghli), is a humble spiced vegan rice pudding topped with soaked nuts and desiccated coconut. This easy and delicious Lebanese dessert is naturally sweetened.

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Lebanese Lentil Soup is a staple soup in my family - it features several times in my menu over the cooler months.

It's comforting and nutritious, just like Molokhia - another ultimate comforting Lebanese dish.

This soup is called 'shorbet adas' (or shorbat adas) in Arabic, and it's one of my top two favourite soups - I always want to lick the bowl dry afterwards.

Shorbet Adas which literally translates to 'Soup Lentil' has so many things going for it.

I have been making this Lebanese soup since my 20's, originally it wasn’t a vegan soup, however now that I have switched it over, the difference is negligible.

Before we get into it, I want to mention another Arabic lentil soup recipe called Lebanese lemon lentil soup. It's completely different, it has chunky bits of vegetables and uses brown lentils instead of orange lentils. It’s worth checking out and adding this soup to your list.

Moghli is said as ‘meghli’ in the Lebanese accent. It is the word for ‘boiled’ in Arabic. Pronounced as megh-lee.

Moghli is a Lebanese dessert typically reserved for special occasions such as heralding a newborn or Christmas.

This spiced rice pudding is made for the new mother as it is believed to help with the milk production via the spices within; cinnamon, caraway and anise.

Pre-soaked nuts also assist with digestion and a boost of protein, the same concept as eating soaked almonds.

For guests who are visiting the newborn and mother, you can expect to be served this wonderful Lebanese dessert.

😋Why you’ll love this recipe

Very flavoursome
It’s a gluten-free dairy free dessert
Made with simple ingredients
Free from processed sugar

✔️What You’ll Need

🥘Ingredient Notes

Nuts - generally a combination of walnuts, almonds*, pistachio and pine nuts* are used.

You can however choose to only use the ones you prefer. Use only raw nuts with not flavourings.

These should be soaked overnight, in particular walnuts and almonds. I recommend if you are using whole pistachios to overnight soak these in water, if you are using chopped pistachio you can add these without soaking.

All soaked nuts should be peel free - see pro tips below.

Spices - a combination of caraway* and cinnamon* is an excellent flavour in itself, you can also add anise seed. These spices are ground. Either purchase ground up or use a spice grinder to grind whole seeds. Do not skimp on the spices as they are the star flavouring.

Maple syrup* - this Lebanese dessert normally calls for white sugar, however, I have substituted this.

🔪How to Make Moghli

Step 1 - Place all nuts in separate soaking containers, fill with water, cover and refrigerate overnight.

Step 2 - Combine all dry ingredients in a pot.

Step 3 - Add wet ingredients to dry ingredients and whisk through.

Step 4 - Turn heat on medium and whisk continuously until it thickens. Once thickened, turn off the heat and immediately pour into individual serving glasses (see notes). Allow these to cool down to room temperature.

Step 5 - Add a layer of desiccated coconut and nuts on top. Cover with cling wrap and refrigerate. Serve cold.

🍳Variations

Sultanas - if you like the taste of sultanas (currents or raisins*) you could add this to the topping

💭Pro Tips

Almonds - for larger almonds* - separate the two halves. For smaller almonds use as-is (as per video) You can purchase already peeled whole almonds or almonds with skin. If purchasing with skin, these will easily come off once soaked
Walnuts - these can be difficult to peel, just peel as much as you can.
Toppings - the amounts can be adjusted to suit
Consistency - meghli should be thick but pourable whilst it is warm (as per video). As it cools down it will thicken considerably and set into a pudding. Sometimes cracks will form on the skin, this is normal and will be covered by the coconut and nuts.
Cooking - Avoid bringing this rice pudding to a hard boil. Continuous stirring is required as rice flour thickens very fast and will clump if there is no motion
Pouring - prepare the individual glass vessels before cooking, this will help you to work quicker with pouring. Fill each vessel ¾ full to allow for toppings.
Serving - when serving meghli, the toppings are integral to the overall dessert and must be substantial but not overwhelming.

FAQ

How long can I store meghli for?

Meghli stores in the fridge for approx. 4-5 days. Ensure that each portion is covered to avoid it drying out.

Some other gluten free dairy free puddings that might interest you;

Muhallabi - milky ground rice pudding
Riz Bi Haleeb - whole rice grains in milk pudding
Haytaliyeh - milky pudding

Did you enjoy this Lebanese spiced rice pudding known as making moghli (meghli)? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.

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Janelle x