My brother Michel who is established in San Fransisco, California, just had a baby, Salim Antonio, his first; Michel requested that a batch of meghli be made at our end here in Lebanon to celebrate the birth. I REALLY wanted to honor the birth of my little nephew, but I just felt like meghli (which means boiled in Arabic) is better suited for the winter season.
Meghli is a pudding based on rice flour and spiced with anise, caraway and cinnamon; tradition dictates that a large batch of meghli be distributed to friends, relatives and neighbors following the birth of a baby boy; the meghli pudding is decorated with shredded coconut, pistachios and almonds.
I decided to turn it into a meghlipopsicle instead.
NOTE:Meghlimixes are available at all middle-eastern stores; if you have had the real thing, it is the difference between a cake mix and one made from scratch, minus the aftertaste of cakes from a box.
- 1 Tablespoon of ground caraway
- 1 teaspoon of ground cinnamon, 1 teaspoon of ground anise
- 2 cups of water
- 100 g of rice flour
- 1 can of sweetened condensed milk (about 12 ounces)
- Boil the spices in water for 10 minutes; add the rice flour and stir the mixture continuously until it thickens; if desired one can soak the rice in the water for a few hours previously.
- Add the sweetened condensed milk slowly, stirring; when the mixture is thick and homogenous, pour into small popsicles molds and freeze.
- Use one envelope of ice cream powder, vanilla- flavored; follow the directions on the package, adding the spices with the liquid.
NOTE: The blue coating on the popsicle is colored sugar crystals; I dipped the frozen popsicle in very hot water for one split second, then in the blue sugar then in the coconut.
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