Taler Bora was the last thing I asked my mother on the day before Pasta’s Birth in 2013! I still remember I was nagging for having Tal-er Bora aka Taler Phuluri 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👿! Mom prepared Taler Bora on that day and I went for the child delivery on the next day with real peace of mind! My love for Taler bora is until the level of madness!
- My Taler Bora Memory
- Intricacies related to Sugar Palm Fritters
- Top tip
- Here's how I make Taler Bora at Debanir Rannaghar
- Recipe Card
- Taal-er Bora Recipe Video
- 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!
My Taler Bora Memory
The day before I saw Tal in a nearby Fruit shop while returning from the office and just couldn’t resist buying it and it cost me 50 bucks for two big-sized Tal in Kolkata!😎 I learned the process of making Taler Bora from my mother and this recipe actually belongs to my Dida. However, Taler Bora is a popular Bengali sweet Fritter and almost every family follows the same recipe with little variation. Few people prefer to add Banana in the fritter though, I don’t use it 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 prepared on Janmashtami as the main Prasad in West Bengal.
Intricacies related to Sugar Palm Fritters
Tal Bora is not an easy thing to make and is a traditional Bengali delicacy. After two unsuccessful attempts, I was finally able to make Tal er Bora last year. While making it again this time, I decided to record the process on my blog to help my readers. 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 the 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 sizes Tal and prepared around 100 pieces of Fritters. However, for the ease of the readers, I am sharing the recipe for making around 50 fritters from 1 Big-sized Tal.
Check the Recipe card for the measurements
- Ripe Tal/ Sugar Palm
- Whole Wheat Flour/ Atta
- Semolina/ Sooji
- Rice Flour/ Chal er Atta
- Nigella Seed/ Kalojite/ Kalonji
- Refined Vegetable Oil For Deep Frying
- All-purpose Flour and Whole Wheat Flour - instead of all-purpose flour you can use whole wheat flour and vice versa. Else, 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.
You can easily store taler bora in an airtight container if kept in the refrigerator. Good for 2-3 days.
The recipe is a bit tricky and hence, I advise you to follow the instructions step by step. Once you master the process, you can play around with the ingredients.
Here's how I make Taler Bora at Debanir RannagharPrint
Taler Bora (Sugar Palm Fritters)
Taler Bora or Sugar Palm Fritter is a signature Bengali sweet Fritter and is a seasonal delicacy. This is prepared on the occasion of Janmashtami.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 5-8 People 1x
- Category: Sweet
- Method: cooking
- Cuisine: Bengali
- Diet: Vegetarian
- 1 Ripe Tal/ Sugar Palm
- 250g Sugar Cane Jaggery / Akher Gur (in absence of Jaggery equal amount of Sugar can be used)
- 1 Coconut (medium size)
- 2 cup (300g) Whole Wheat Flour/ Atta
- ½ cup (75g) Semolina/ Sooji
- ½ cup (75g) Rice Flour/ Chal er Atta
- 1 Tsp. Nigella Seed/ Kalojite/ Kalonji
- 300ml Refined Vegetable Oil For Deep Frying
- Grate the Coconut and keep that aside.
Extracting Juice from the Ripe Tal
- Wash Tal thoroughly and remove the crown of the fruit by pressing inwardly and removing the outer black skin from the Fruit.
- Now separate the fibrous Kernels (seeds) by pressing softly. Mostly Big sized Tal has two or three Kernels inside.
- Take some water in a bowl to sprinkle over the kernels; you may need it while separating the Juice from the kernel of Tal.
- Grate the fibrous kernels one by one and you will get the juice separated from the fiber (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 on a medium flame for around 5-7 minutes or until the Juice changes the color a bit and thickened to the consistency of condensed milk.
- Switch the flame off and wait to leave it for around 5 minutes to allow the Juice to 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. You can add extra flour to make the batter a bit thick.
- Heat sufficient oil in a Deep bottom Pan for deep frying the fritters.
- Using your hand or a spoon and pour 1 Tbsp. batter in the oil to make Taler Bora.
- Fry around 10-15 Taler Bora at one go depending on the size of the pan.
- In medium flame fry, Taler Bora for around 5 minutes or until the fritters turn deep brown in color.
- Strain Taler Bora from Oil and soak the oil using tissue paper or a kitchen towel.
- I prefer to serve Taler Bora at room temperature instead of serving hot.
- In fact, it tastes better if served after one day of making.
- You can replace Sugar Cane Jaggery with Sugar or can use half of each.
- Serving Size: 150g
- Calories: 518
- Sugar: 32.3g
- Sodium: 1225mg
- Fat: 24.2g
- Saturated Fat: 6.9g
- Carbohydrates: 70.6g
- Fiber: 2.9g
- Protein: 5.1g
- Cholesterol: 0mg
Keywords: Taler Bora recipe, Bengali Tal phuluri, Taler Phuluri
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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 firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.