Jewish Cookbook > Side Dishes > Noreen Daniel's Malida

Whether solemn or celebratory, festivities at 92Y embrace traditions, meals and legacies through inclusive and joyous Shabbat programming, High Holiday services and family celebrations.

Many Bene Israel Jews (one of four sects of Indian Jews) celebrate Tu B’Shevat with an offering of Malida and a small prayer recited over scented flowers or cloves and a bowl containing seven fruits—including one new Ha’etz (a food grown from a tree) and one new Ha’adama (a food grown in the ground.)

Romiel Daniel, president of Indian Jewish Congregation of USA and The Rego Park Jewish Center in Queens, is a cantor of Indian origin in the United States and is the first Indian Jew to be president of an Ashkenazi synagogue. A leader and spokesperson for his community, Daniel shares these and other traditions at lectures about the Indian Jewish experience, including an appearance at 92Y.

 
  • 8-9 oz thick poha (pressed and puffed rice)
  • White kernel of one freshly grated coconut or 8-9 oz of sweetened coconut
  • 7 oz fine cane sugar (If sweetened coconut is used then use only 5.3 oz sugar)
  • 5.3 oz almonds
  • 5.3 oz pistachios
  • 5.3 oz yellow raisins
  • 10-12 cardamoms

Soak almonds and pistachios in lukewarm water for half an hour or until the skin can be peeled. Then slice them lengthwise with a sharp paring knife. Wash the raisins a few times and dry with paper towel. Peel cardamoms and crush them into powder. Wash cleaned poha under cold water in a colander. Let sit for about 15-20 minutes until they soften. Pour the washed poha into a big plate. Add coconut with sugar and mix well. Then add sliced almonds, pistachios, raisins and cardamom powder. Mix thoroughly and leave it for about half an hour.

Eliahu Hanavi prayers may be recited if desired.