Recipes for an Indian Jewish Festival
Poha, or flattened rice, and fresh or fresh frozen shredded coconut can be found at Indian or other specialty food stores.
Serves 6
4 cups thin poha
1 cup fresh (or fresh frozen) shredded coconut
½ cup raw sugar, or more to taste
8 cardamom pods
¼ cup sliced almonds
¼ cup black raisins
¼ cup finely chopped dried dates
optional fresh fruit garnishes: sliced strawberries, bananas, oranges, apples, pears, grapes or grapefruit
1) Add the poha to a large bowl, and cover with boiling water; stir until poha softens, 30–60 seconds, then drain well through a fine mesh strainer. Discard water, and return cooked poha to the bowl. Stir in the coconut and ½ cup sugar.
2) Use your fingers to open the cardamom pods; place the seeds in a mortar and pestle or a spice grinder, discarding the shells and skin. Grind until finely ground, and stir ground cardamom seeds into the poha mixture. Stir in the almonds, raisins and dates; taste, and add more sugar if desired.
3) Spread the mixture on a platter, and surround with desired fruit garnishes.
Siona Benjamin
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
