There’s a song that goes – “Taler Bora Khaiya Nondo nachite lagilo”. Taal or Palmyra a fruit that is more prevalent in the Eastern and Southern part of the country makes for an important offering on Janmasthami. This festival that marks the birth of Sri Krishna is celebrated with much passion. And Taal makes it’s presence as this fruit is available during these month this fruit is considered food of the Lord.
The fruit might look much simple and delicate but peeling the sugar palm and extracting the pulp happens to be the toughest part of the recipe. Once you have managed to the get then its almost a cakewalk and from boda to luchi all can be prepared easily without investing much time and effort.
Here’s two famous recipe made with taal pulp.
Taler bora (Palmyra fritters)
Taler Bora from Bengal happens to be one of the main sweets that is offered to Lord Krishna during Krishna Janmashtami Festival. Few add Banana to the dish but it’s great even without it. Made from the thick Juice of Ripe Sugar Palm, it’s believed that Lord Krishna loves sugar palms.
Ingredients:
• 2 cups tal pulp
• ¼ cup wheat flour
• ½ cup rice flour
• ½ cup grated coconut
• ⅓ cup grated jaggery
• Pinch of cardamom powder
• Pinch of salt
• One cup oil for deep frying
Method:
• Take the pulp in a heavy-bottomed pan and cook for 5-10 minutes until the colour changes to dark yellow. Keep stirring so that it does not stick to the bottom of the pan. Once done, let the pulp cool down.
• Then take the pulp in a bowl and add rice flour, plain flour, and jaggery and mix well. Make sure the batter is without lumps.
• Add the grated coconut, salt, and cardamom powder to the batter and mix it well.
• Now heat oil in a pan and slowly add small scoops of the batter into the hot oil.
• Fry them over medium heat till they turn golden brown.
• Let it cool down before it is served
Taler kheer (Palmyra pudding)
• 2 cups tal pulp
• 1 litre milk (preferably whole milk)
• ½ cup grated coconut
• 1½ cup sugar
• Dry fruits, for garnishing
Method:
• Boil milk in a heavy-bottomed pan. Once it comes to boil then reduce the flame and keep stirring continuously so that the milk does not burn or stick to the bottom of the pan.
• When the milk reduces to half and thickens, take it off from the gas and let it cool to room temperature.
• Now in another pan add the tal pulp, grated coconut, sugar, and the reduced milk. Keep stirring for around 30 minutes and you will see the pulp changing colour to dark yellow. The whole mixture will slowly thicken.
• Now take it off the flame and let it cool
• Then garnish with dry fruits of your choice before serving
It's important to keep up the festive spirit with these traditional recipes that stay connect you to your roots.