Taler Bora was the last thing I asked from my mother on the day before Pasta’s Birth in 2013 ! I still remember I was nagging for having Taler Bora on that day and finally Baba and Mehebub went to C R Park and came back with a Sugar Palm a.k.a Tal which cost them 150 bucks👿! My Mom prepared Taler Bora on that day and I went to delivery on the next day with real peace of mind ! To be precise my love for Taler bora is till the level of madness!
coming to the present, day before I saw Tal in a nearby Fruit shop while returning from office and just couldn’t resist myself from buying it and it cost me 50 bucks for two big sized Tal in Kolkata😎 ! Aha I love my city and yes I love Taler Bora too! Well having it is always like heaven but making it at home; errrrrrr so the thing is this is not something we can purchase! Even in Kolkata I guess there is no shop selling Taler Bora so if you wanted to have it either you to make it your own or if you are lucky enough can get it ready made by mom, mom’s mom, friend’s mom, wife’s mom, husband’s mom and list is countless actually. However, if the luck is not in your favour then you can follow the process from here; your very own Debjanir Rannaghar! 😛
I learnt the process of making Taler Bora from my mother and this recipe actually belong to my Dida however, Taler Bora is a popular Bengali sweet Fritter and almost every family follow the same recipe with little variation. Few people prefer to add Banana in the fritter though, I don’t use it and for the sweetness I prefer to follow the traditional way of adding Sugar Cane Jaggery a.k.a. Akher Gur instead of normal Sugar for the unique taste and Aroma. Taler Bora is one of main sweet prepared on Janmastami as Bhog to Sri Krishna.
Tale Bora is not an easy thing to make and is considered as a traditional Bengali delicacy. Believe me when I am writing it; the process is actually a bit tedious but the end result is something aha aha…. After two unsuccessful attempt I finally able to make Taler Bora last year and while making it again this time, I decided to record it in my blog to help my readers (and even myself). To make the process a bit easier I am sharing a step by step pictorial to make Taler Bora. Tal is known as Nungu in Tamil and in English it is known as Sugar Palm. it is also popular as Asian Palmyra palm or Toddy palm or Cambodian palm. Taler Bora is prepared from the thick Juice of Ripe Sugar Palm after adding Wheat Flour, Jaggery and grated Coconut along with some other basic ingredients. I have used 2 Big size Tal and prepared around 100 pieces of Fritters but for the ease of the readers I am sharing the recipe for making around 50 fritters from 1 Big sized Tal.
- Ripe Tal/ Sugar Palm: 1
- Sugar Cane Jaggery / Akher Gur: 250g (in absence of Jaggery equal amount of Sugar can be used)
- Coconut: 1 (medium size)
- Whole Wheat Flour/ Atta: 2 Cup (300g)
- Semolina/ Sooji: ½ Cup (75g)
- Rice Flour/ Chal er Atta: ½ Cup (75g)
- Nigella Seed/ Kalojite/ Kalonji: Tsp.
- Refined Vegetable Oil: For Deep Frying
- Grate the Coconut and keep that aside.
- Wash the Tal thoroughly and remove the crown of the fruit by pressing inwards and remove the outer black skin from the Fruit.
- Now separate the fibrous Kernels (seeds) by pressing softly. Mostly One Big sized Tal has two or three Kernel inside.
- Take some water in a bowl keep it aside; it will be required while separating the Juice from the kernel of Tal.
- Using a manual grater start grating the fibrous kernels one by one and you will get the juice separated from the fibre (as shown in the picture).
- If required sprinkle some water on the kernel while extracting the juice.
- Following the same process extract juice from the remaining kernels and Keep the bowl containing the Juice aside.
- Making of the Batter and Frying Sugar Palm Fritters (Taler Bora):
- Take the Juice extracted from Ripe Tal in a wok and start cooking the Juice in medium flame for around 5-7 minutes or until the Juice changes the colour a bit and thickened to the consistency of condensed milk.
- Switch the flame off and wait leave it for around 5 minutes to allow the Juice cool down a bit.
- Now add Wheat Flour and mix vigorously and then mix Semolina, Rice Flour and Nigella Seed one by one and mix thoroughly.
- Add Grated Coconut and again give the mixture a good stir.
- Finally add Sugar Cane Jaggery (semi liquid in texture) to the mixture and mix properly.
- The batter is now ready for frying.
- Keep a small cup of Wheat Flour handy in case you found the batter runny while making the fritters. The Flour need to be added to the batter in that case.
- Heat sufficient Oil in a Deep bottom Pan for deep frying the fritters.
- Using your hand or a spoon pour 1 Tbsp. full batter in the oil to make Taler Bora.
- At least 10-15 Bora can be fried each time.
- In medium flame fry Taler Bora for around 5 minute or until the fritters turn deep brown in colour.
- Strain Taler Bora from Oil and soak the oil using tissue paper or kitchen towel.
- Taler Bora is mostly served in room temperature instead of serving hot. In fact it tastes better if served after one day of making.