Taler Bora, also known as taler fuluri, is a delightful and sugary snack made by blending Tal pulp, whole wheat flour, semolina, rice flour, and jaggery into a batter. Once deep-fried until it becomes a rich golden brown, it can be consumed as either a dessert or a snack. Taler Bora is a Janmashtami special fritter quite popular at Bengali households.
Jump to:
- Debjani's Note
- My Taler Bora Memory
- Extracting Sugar Palm pulp aka Taaler Maari Video
- Taler Bora Recipe Video
- Intricacies related to Sugar Palm Fritters
- Ingredients
- Substitutions
- How to make Taler Bawra - Instructions
- Storage
- Top tip
- Here's how I make Taler Bora at Debanir Rannaghar
- Recipe Card
- Similar Recipes
- Recipes using Taal, aka Palmora
- Popular Dessert Recipes
- Have you tried the authentic Taler Bora recipe from Debjanir Rannaghar!
- Here's the Perfect Bengali Taler Bora Recipe Pin for your Pinterest Board!
Debjani's Note
On the day before my daughter's birth in 2013, I asked my mother for Tal-er Bora, also known as Taler Phuluri. I persisted until Mehebub and Baba went to C R Park and returned with a Sugar Palm, or Tal, which cost them 150 rupees. My mother made Taler Bora that day, and I went to the hospital feeling contented. I love Taler Bora so much that it borders on obsession!
My Taler Bora Memory
Yesterday, on my way back from work, I spotted Tal in a nearby fruit shop and couldn't resist buying two large ones for 50 bucks in Kolkata. My mother taught me how to make Taler Bora, but the recipe is from my Dida. Although this popular Bengali sweet fritter is made by most families with slight variations, some people add bananas to it for sweetness. However, I prefer to stick to tradition and use Sugar Cane Jaggery, also known as Akher Gur, instead of regular sugar for a unique taste and aroma. Taler Bora is most commonly prepared on Janmashtami as the main Prasad in West Bengal.
Extracting Sugar Palm pulp aka Taaler Maari Video
Taler Bora Recipe Video
Intricacies related to Sugar Palm Fritters
Tal Bora, a traditional Bengali delicacy, is a challenging dish to prepare. After two failed attempts, I finally managed to make it last year. This time around, I decided to document the process on my blog to assist my readers. To simplify the process, I'll be sharing a pictorial guide on how to make Taler Bora step-by-step. Sugar Palm is the English name for Tal, while it's known as Nungu in Tamil.
The Asian Palmyra palm, also known as the Toddy palm or Cambodian palm, is a popular ingredient in the preparation of Taler Bora. This dish is made by combining the thick juice of ripe Sugar Palm with Wheat Flour, Jaggery, grated Coconut, and other essential ingredients. I used two large sizes of Tal to make around 100 pieces of Fritters, but for simplicity, I will provide a recipe for making approximately 40 fritters from 3 cups of sugar Palm Extract extracted from one fruit.
Ingredients
Check the Recipe card for the measurements
- Ripe Tal/ Sugar Palm
- Coconut
- Whole Wheat Flour/ Atta
- Semolina/ Sooji
- Rice Flour/ Chal er Atta
- Nigella Seed/ Kalojite/ Kalonji
- Refined Vegetable Oil For Deep Frying
Substitutions
- All-purpose Flour and Whole Wheat Flour - instead of all-purpose flour you can use whole wheat flour and vice versa. Otherwise, you can go for a mixture as mentioned in the recipe card.
- Jaggery and Sugar - instead of Jaggery, you can use sugar and vice versa.
How to make Taler Bawra - Instructions
Time needed: 1 hour and 30 minutes
Bengali Taaler Fuluri - a Janmashtami special recipe. Check the Recipe card for measurements.
- Grate coconut
To make taal-er bora, you need freshly grated coconut. Start with grating the coconut.
- Processing the fruit
Remove the crown and discard the black skin of sugar palm fruit.
- Extracting Taler Maari aka Sugar Palm Pulp
Extract Taaler Maari aka Sugar Palm pulp using any of the two methods I have shown - either using the sides of a metal container or using a grater. You may refer to the "How to extract Taaler Maari" video I have shared below.
- Making pulp concoction
Reduce the Taal Pulp by cooking on a a slow flame.
- The batter for Taler Bora
Make a thick batter using the sugar palm pulp concoction, wheat flour, rice flour, semolina, jaggery, fresh coconut, and nigella seed.
- Fry Taler Bora
Heat unflavored oil to fry taal-er bora. You can store these fritters for 3-4 days in the refrigerator.
Storage
You can easily store taler bora in an airtight container if kept in the refrigerator. Good for 2-3 days.
Top tip
It's recommended to carefully follow the instructions for making Tal Fuluri, also known as Taler Bora, as the recipe can be a bit challenging. Once you become proficient in the process, feel free to experiment with the ingredients.
Here's how I make Taler Bora at Debanir Rannaghar
Recipe Card
Taler Bora (Sugar Palm Fritters) | Bengali Taal-er Bora Recipe | Tal Fuluri
Taler Bora, also known as taler fuluri, is a delightful and sugary snack made by blending Tal pulp, whole wheat flour, semolina, rice flour, and jaggery into a batter. This is prepared on the occasion of Janmashtami.
Ingredients
- 1 Ripe Tal / Sugar Palm
- 200 g Sugar Cane Jaggery / Akher Gur in the absence of Jaggery equal amount of Sugar can be used
- 1 Coconut medium size
- 1.5 Cup 250g Whole Wheat Flour/ Atta
- ½ Cup 75g Semolina/ Sooji
- ½ Cup 75g Rice Flour/ Chal er Atta
- 1 teaspoon Nigella Seed/ Kalojite/ Kalonji
- 300 ml Refined Vegetable Oil For Deep Frying
Instructions
Extracting Taler Rosh / Sugar Palm Fruit
- To extract juice from a ripe Tal fruit, first wash it well. Then, remove the top part by pressing it inwards and peel off the black skin.
- Gently separate the fibrous kernels (seeds). Larger Tal fruits usually have two or three kernels inside.
- In a bowl, take some water to sprinkle on the kernels as you separate the juice.
- Grate each fibrous kernel individually to separate the juice from the fiber, adding a little water if needed.
- Repeat this process for all the kernels and set the bowl of juice aside.
Taler Bora Batter:
- Now, let's make the batter and fry some Sugar Palm Fritters (Taler Bora)!
- Pour the Tal juice into a wok and cook over medium heat for about 5-7 minutes.
- Cook until the juice changes color slightly and thickens to a condensed milk consistency.
- Turn off the heat and let it cool for about 5 minutes.
- Start by gently mixing in the nigella seeds.
- Then, add the grated coconut and stir well to combine.
- Next, pour in the semi-liquid sugarcane jaggery and ensure it's thoroughly mixed into the batter.
- Your batter is now ready for frying!
Frying Taal-er Bawa
- If you find the batter too thin while frying, have a small cup of wheat flour nearby.
- Add a little at a time to thicken it as needed.
- Heat enough oil in a deep pan for frying.
- Using either your hand or a spoon, carefully drop a tablespoon of batter into the hot oil to form each Taler Bora.
- Depending on the size of your pan, fry about 10-15 at a time.
- Fry them over medium heat for about 5 minutes, or until they turn a lovely deep brown.
- Remove the Taler Bora from the oil and place them on tissue paper or a kitchen towel to absorb any excess oil.
- I find that Taler Bora taste best served at room temperature, or even a day after they are made.
Video
Notes
- You can replace Sugar Cane Jaggery with Sugar or can use half of each.
Nutrition
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Have you tried the authentic Taler Bora recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Perfect Bengali Taler Bora Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Simon Andrew says
Thanks for sharing this recipe its really nice
Debjani says
Thank you so much!