- Tal / Sugar Palm: 1 (to extract at least 150 ml juice)
- Milk: 150 ml ( 1 cup)
- Egg: 2
- Gur/ Jagerri: 150g
- Vegetable Oil: 100 ml
- Ghee: 50g
- Rice Flour / Chaaler Atta: 50g
- All Purpose Flour/ Maida: 100 g
- Raisin: 15-20
- Cashewnut: 15-20
- Pistachios: 15-20
- Baking Powder: ½ Tsp.
- Cinamon Powder: ½ Tsp.
- Remove the skin of the sugar Palm or Tal and sprinkle some water on the fruit.
- Separate the carnels and great the carnels using a grater to extract the juice from the Sugar Palm.
- Around 150 ml Sugar Palm extract is required to make the Bibikhana Pitha.
- Preheat the oven at 180 degrees C for 15 minutes and make the batter in between.
- Now Scrap the coconut.
- Take the juice of Sugar Palm in a wok and start boiling in low flame for around 5-7 minutes until the juice thickens and emits a nutty aroma.
- Take the juice in a bowl and add 150 ml Milk and using a whisk mix properly.
- Add Oil followed by Ghee and mix.
- Now heat the gur in the microwave for 2 minutes and add the liquid gur to the mixture and whisk.
- Add Two Eggs at room temperature and using the whisk mix thoroughly.
- Now add Rice Flour and All-Purpose Flour along with the baking powder and lightly fold the flour into the mixture.
- Add Raisin, Cashew Nut, and Pistachios and lightly fold.
- Take a baking mold and grease the same with vegetable oil.
- Pour the mixture into the mold.
- Bake the Taler Bibikhana Pitha in Pre-heated oven for 25 minutes at 180 degrees C.
- The Pitha will not rise much, however, do check after 20 minutes of baking by inserting a toothpick in the middle of the Pitha to check the doneness.
- It took me 25 minutes to bake the Pitha.
- Take the Pitha Out of Oven and cool it on a wire rack.
- I have given the Pitha a rest of 1 day before serving it.
- You can store the Taler Bibikhana Putha in the fridge for 10 days or so if storing in an airtight container.
Other Sugar Palm or Tal Recipe apart from Taler Bibikhana Pitha Debjanir Rannaghar and few details about Tal:
Have you tried the Taler Bibikhana Pitha Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. In Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.