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Bananas, Rice crackers and Coconut Dessert ("Avlleh Nanchizeh")

The time of the Tishrei holidays has always been one of the most important periods for the Cochin Jewish community. The preparations for the holiday always included making the variety of salty snacks ("Palaram), for braking the fast of Yom Kippur. Palaram was also taken to the synagogue on Simchat Torah for the celebration of completion the reading of the Torah and the beginning of Bereshit.

On Simchat Torah, all the bridegrooms who got married during the past year were invited to the hall to read the last chapter in Parashat "V'ezot Haberacha" : "Ma'ona Elohi Kedem". They are called the bridegrooms of Torah, and were hit by a lot of candies thrown at them as part of the celebration.

In Sukkot and Simchat Torah, the Jewish used to eat a sweet dessert at the end of the holiday dinner a delicious sweet desert. The word "avlleh" means dry rice crackers, and the word "nanchizeh" is wet, meaning wet rice crackers... and they are wet and taste like heaven.

The dessert is perfect for vegetarians, vegans, those who avoid gluten, and those who keep kosher and are looking for a parveh dessert.

It is really easy to make and anyone can do it.

The recipe contains ground coconut that needs to be ground in a coffee grinder, and cardamom seeds. if you don't have them available, it will be delicious even without them, but it is worth to go and buy them, you'll feel like you're in heaven...


2 cups rice crackers

3-4 ripe bananas

Can of coconut milk or coconut cream

1 cup ground coconut

6-7 cardamom seeds (or more for those who like the taste)

3-4 tablespoons of sugar

Date honey for decoration (you can also use grated chocolate or whatever you like)


  1. Mash the bananas in a bowl until smooth

  2. Ground the ground coconut again in a coffee grinder until it becomes a smooth puree

  3. Grind the cardamom seeds and add to the bowl

  4. Add the sugar and coconut milk and mix well

  5. Wrap in cling film and keep in the refrigerator


  1. Pour the banana and coconut mixture into small bowls or glasses

  2. Just before serving, put a handful of rice crackers on the top

  3. decorate with date honey

  4. Eat immediately to feel the different textures blending together

And now imagine that you are among the coconut trees on the river banks in Kerala, India

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