4 cups Poha
1/2 cup sugar
1/2 cup unsweetened coconut flakes
10 cardamom pods, shelled and ground
Handful golden raisins (optional)
For those with tree nut allergies: Defrosted edemame, peeled and sliced (optional)
For those who don’t have tree nut allergies:
Handful raw almonds, blanched, peeled and sliced (optional)
Handful raw pistachios, shelled, blanched, peeled and sliced (optional)
Note: I make the dish at home and serve it at tastings, without nuts and edemame, and everyone loves it. Also keep in mind these are suggested measurements. If you like it sweeter, add sugar. Feel free to adjust measurements to your taste.
1. Immerse Poha in cold water for four minutes until softens. Keep in mind some like it al dente, crunchy, I don’t! Be sure not to over soak and turn mushy and flake will lose its silhouette.
2. Run through a sieve to drain all water out and press on top lightly to rid of excess water.
3. In a large bowl, add the drained Poha and sugar and flake with a fork or with your fingers to fluff the mixture.
4. Important: Add the sugar immediately so it will blend in smoothly and not remain grainy.
5. Add the cardamon and coconut and mix well.
6. Note: I only use my hands or a fork to keep the integrity of the shape of the flake.
7. Garnish with nut, edemame and golden raisins.
8. Keep refrigerated until serving. Can keep in refrigerator for a few days.
*Minyan: Ten adult (post-bar mitzvah, over age of 13) males needed to proceed with prayers. Reform and some conservative movements count women.
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