Go Back
Taler Bora

Taler Bora (Sugar Palm Fritters)

Taler Bora. The tempting allure of sugar palm. The earthy appeal of jaggery. The subtle sweetness of grated coconut. Fried to a gorgeous golden. Enjoy !!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 1 cup ripe tal or sugar palm
  • 1/4 cup rice flour
  • 1/2 cup plain flour
  • 1/3 cup jaggery grated, to taste
  • 1 cup coconut freshly grated
  • a pinch of cardamom powder
  • oil for frying

Method
 

Extraction the of tal pulp
  1. Wash the fruit thoroughly, remove the crown, gently peel the outer brown skin and separate the kernels. (Tal typically has 2 or 3 kernels inside.) Keep the kernels in a bowl.
  2. Splash a little water on a kernel, massage the kernel gently to soften the flesh. (This step needs patience and can tend to be messy, trust me the labour is worth it)
  3. Now keep rubbing the softened kernel against a sieve to extract the tal pulp, continue spalshing water and rubbing it till there’s no further pulp getting extracted.
  4. Tie the pulp in a muslin cloth, hang till all almost the water has drained.
  5. Take 1 cup of the pulp in a heavy bottomed pan, cook for 5-7 odd minutes while stirring continuously. Allow the pulp to cool down.
Making of taler bora
  1. Take the cooked pulp in a bowl. Add the rice flour, plain flour and grated jaggery. Give it a hearty mix to form a smooth thick batter.
  2. Now add the grated coconut, sprinkle in the cardamom powder. Give it another mix. If you want the batter sweeter, feel free to add more jaggery.
  3. Heat oil in a kadai, take small scoops of the batter and gently release into the oil. Fry over medium heat till the boras are a golden brown. Keep aside on a kitchen absorbent towel.
  4. Cool to room temperature and serve. But trust me, taler bora always tastes better the next day :-)