Taler Bora, also known as Palm Fruit Fritters or Taler Badi, is a popular traditional sweet snack from the Indian state of West Bengal and Bangladesh.
“Tal” refers to the palm fruit, which is the main ingredient used to make these fritters, and “Bora” means fritters in Bengali.
It holds a special place in Bengali cuisine and is cherished for its unique flavors and cultural significance.
Key Takeaways:
- Taler Bora, also known as Sugar Palm Fritters, is a popular Bengali sweet delicacy made during Janmashtami or other special occasions.
- Taler Bora is regarded as the hardest and tastiest sweet dish among the various preparations made for Lord Krishna’s birthday.
- These fritters have a tempting appearance with a golden-brown fried texture.
- Taler Bora is typically enjoyed on its own, but it pairs well with Taler Kheer (rice pudding made with sugar palm fruit) or can be enjoyed without any dips.
The Ingredients:
- Tal (Asian palm fruit)
- Rice Flour – 4.5 Cup
- Maida – 2 cups
- Semolina or suji – 1 cup
- Sugar – 300 gms
- Coconut – 1 (fully grated)
- Milk – One glass
- Refined Oil
How to Make Taler Bora (Step by Step Images)?
1. Extraction of Pulp of Tal (Sugar Palm Fruit)
Wash the Tal and then try to remove the skin. Remove the crown, separate the kernels by genteelly pulling out the brown skin. Generally, Tal is having 2 to 3 kernels. Keep it aside in a bowl.
Squash the kernels with milk (please do not use water it will make the taste bitter). Massage the kernels with milk and mind it that this step can be very messy and it needs patience.
Now you need to rub the kernels against the sieve and extract all the pulp slowly from the Tal. You need to rub it with patience. You can check out that the extracts of the soft pulp are coming out in the bowl.
2. Prepare the Taler Batter
Mix the pulp with rice flour, maida, suji, sugar, coconut and milk. Mix it well and form a perfect batter. Keep the batter aside.
3. Fry the Taler Bora or Sugar Palm Fritters
Put oil in pan for deep frying and make small dumpling size fritters and add in the heated oil.
Fry it till it is golden brown.
Keep it over a paper to soak the oil. Cool it and you can have it.
Recipe Card
Taler Bora (Sugar Palm Fritters)
Ingredients
- 2 pcs Sugar Palm Fruit (Cleaned with water and take out pulp)
- 4.5 cup Rice Flour
- 2 cup Maida
- 1 cup Semolina or Suji
- 300 grams Sugar
- 1 piece Coconut
- 1 glass Milk
- 1 ltr Refined Oil
Instructions
- Wash the Tal and then try to remove the skin. Remove the crown, separate the kernels by genteelly pulling out the brown skin. Generally, Tal is having 2 to 3 kernels. Keep it aside in a bowl.
- Squash the kernels with milk (please do not use water it will make the taste bitter). Massage the kernels with milk and mind it that this step can be very messy and it needs patience.
- Now you need to rub the kernels against the sieve and extract all the pulp slowly from the Tal. You need to rub it with patience. You can check out that the extracts of the soft pulp are coming out in the bowl.
- Mix the pulp with rice flour, maida, suji, sugar, coconut and milk. Mix it well and form a perfect batter. Keep the batter aside.
- Put oil in pan for deep frying and make small dumpling size fritters and add in the heated oil.
- Fry it till it is golden brown.
- Keep it over a paper to soak the oil. Cool it and you can have it.
Video
Notes
- Always use ripe palm fruits to make taler bora. These are usually more flavorful and sweeter. It will add to the taste of the fritters.
- Use a fine mesh to strain the pulp after extracting. This will remove any impurities and fibers from it to offer a smooth and creamy pulp.
- Sometimes, the chosen palm fruit may not be very sweet. In that case you can add a bit of sugar or jaggery as per requirement. To remove the bland taste, you may also add a little bit of cardamom powder or grated nutmeg.
- Add water gradually as needed. I don't make the batter too thick or too thin. The thickness must be just right to give the desired shape while frying.
- Regulate the flame of your gas stove while frying the fritters. The temperature of the oil should be between medium and medium-high. Always fry them in small batches to allow even cooking.
