- 9 cups water
- 2 cups sugar
- 1 cup white rice flour
- 2 tablespoons caraway powder
- 1 heaped teaspoon cinnamon meghle
- Shredded coconut
- Almonds, soaked overnight in water then peeled
- Pistachio, soaked overnight in water then peeled
- Pine seeds, soaked overnight in water then peeled
- Walnut, soaked overnight in water
1. In a deep pot, mix all ingredients at room temperature.
2. Put the mixture on medium heat, with continuous stirring.
3. Once the mixture boils, lower the heat and let simmer. Stir in the shape of an 8 in order to make sure that the mixture doesn’t stick on the bottom.
4. In around 30 minutes to an hour, your meghle should be ready, and start to boil. To test it, dip a cool metal spoon in the mixture. If mixture feels stiff, you are ready to remove from the heat.
5. Pour directly into serving plates: small cups for individual servings, or a large deep plate for buffet servings.
6. Cover and let to cool in the fridge.
7. Garnish before serving: cover the top with shaved coconut, then layer with nuts until all the meghle is covered from the top.