4 cups Poha (Poha can be found at local Indian grocery shops. Patel Bros is a well known Indian grocery store chain)
1/2 cup sugar
1/2 cup unsweetened coconut flakes
5-10 cardamom pods, shelled and ground
Handful golden raisins (optional)
Cut up slices of apple, pear, orange, banana and a date. In summer as you can see from photo I use in season as in this case stone fruit.
Handful raw almonds, blanched, peeled and sliced (optional)
Handful raw pistachios, shelled, blanched, peeled and sliced (optional)
Handful each of crushed roasted almonds and crushed roasted pistachios
Cook’s Note: I make the dish at home and serve it at tastings, without nuts, 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. I have Malida as a breakfast cereal or as a lightly sweetened dessert or a snack along my afternoon tea.
1) Immerse Poha in cold water for four minutes until softens. Keep in mind some like it al dente, crunchy. Be sure not to over soak them as they will turn mushy and the flakes will lose their silhouette.
2) Run through a large 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 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 raisins (raisins are optional) and mix well.
6) Note: I only use my hands or a fork to keep the integrity of the shape of the flake and mix lightly.
7) Garnish with nuts and top with sliced fruit and a date.
8) Keep refrigerated until serving. Can keep in refrigerator for a few days.
Usually served at room temperature but can be served cold as well as leftovers.
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