The original recipe is found at:
For personal preferences, I have changed the recipe a little from the original one found at the link.
3 cups of water
1/2 cup of rice flour (it is very fine like regular flour)
1/2-1 cup of regular refined or raw sugar (I only use a 1/2 cup)
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cardamon
Assortment of raw nuts (almonds, pistachios,and pine nuts soaked in water for an hour or until they are on the soft side)
Finely shredded coconut
First combine the water and rice flour, I run my clean hands through it to break up any clumps, who would want lumpy pudding?
Then add the ground cinnamon and cardamon.
Put the saucepan on the burner and bring to boil CONSTANTLY stirring, if you do not stir this the whole time, your Mughli will turn out lumpy.
Cook until Mughli begins to bubble and coats your spoon, this is why I like to use a wooden spoon, as it would not coat a rubber spatula.
Place Mughli in a dish (or separate serving bowls) and put in refrigerator.
Meanwhile, soak your assorted nuts in the water. At the time I only had sliced almonds. Do not soak the walnuts.
When the nuts have softened, sprinkle the finely shredded coconut on the Mughli, on top of the coconut put the drained almonds and walnuts.