The Jew And The Carrot

Recipes for an Indian Jewish Festival

By Leah Koenig

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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


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