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.
- 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
- 1/2 cup (75g) Semolina/ Sooji
- 1/2 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.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Sweet
- Method: cooking
- Cuisine: Bengali
- 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