Directions

1. Place the poha into a fine mesh sieve and rinse with warm water shaking and agitating the poha to ensure all grains are hydrated. Rinse the poha until it is just tender, but not mushy. 
2. Quickly rinse with cold water and shake to remove any excess moisture. 
3. Place the yogurt and jaggery into a bowl and whisk until the jaggery is completely incorporated. 
4. Gently fold the poha into the yogurt until evenly incorporated.
5. In a separate bowl, place the mango and orange blossom water and mix to incorporate. 
6. To serve: Place the mangos on top of the poha mixture and sprinkle with cardamom and chopped pistachios.