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.
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!
Jump to:
- Debjani's Note
- My Taler Bora Memory
- Intricacies related to Sugar Palm Fritters
- Ingredients
- Substitutions
- Storage
- 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
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 actually belongs to 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.
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 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. 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.
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
PrintRecipe Card
Taler Bora (Sugar Palm Fritters)
- Total Time: 1 hour 30 mins
- Yield: 40 Sugarpalm Fritters 1x
- Diet: Vegetarian
Description
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
- 200g 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 Tsp. Nigella Seed/ Kalojite/ Kalonji
- 300ml Refined Vegetable Oil For Deep Frying
Instructions
- 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.
Notes
- You can replace Sugar Cane Jaggery with Sugar or can use half of each.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Sweet
- Method: cooking
- Cuisine: Bengali
Nutrition
- 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
Taal-er Bora Recipe Video
Dessert Recipes
- Perfect Tiramisu Recipe (also known as classic Tiranisu)
- Sheer Khurma (also known as Sevian)
- Doodh Sooji (also known as Mohanbhog aka mishti Suji)
- Halwai Style Balushahi (also known as Badusha)
- Bhapa Doi (also known as Bengali Steamed Yogurt)
- Kamala Bhog (also known as Kamala lebur roshogolla)
- Kolar Bora (also known as Bengali Banana Fritters)
- Anglo-Indian Bread and Butter Pudding (also known as bread pudding)
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Chaler Payesh (also known as Bengali Rice Kheer)
- Halwai Style Balushahi (also known as Badushah)
- Bengali Mishti Doi (also known as Laal Doi)
- Coconut Pudding with Gondhoraj Lebu Compote
- Narkel Chapa | Narkel Tokti | Bengali Coconut Sondesh
- Taler Patishapta Pitha
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 dolonchttrj@gmail.com. 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
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