Taler Luchi is a delicious flatbread made with All-purpose flour and Sugar Palm extract aka Taler Mari (in Bengali). Tal aka Sugar Palm is a fruit widely used in Bengali cuisine, especially during Janmasthami. Apart From Sugar Palm Luchi, you can make Taler Bora, Taler Patisapta or Tal Kheer, or Taler Bibikhana Pitha using Taal.
While Taler Bora is the most famous one prepared with Taal extract aka Sugar Palm extract, Taler Luchi is a personal favorite of mine. However, I feel it is all about acquired taste. You must understand this luchi is different from normal Bengali Luchi. This one is loaded with the flavor and aroma of sugar palm, which for sure is strong.
- Janmasthami and Sugar Palm
- Tal recipe videos compilation
- Taler Luchi Ingredients
- Taler luchi - Recipe Instructions
- Top tip
- Recipe Card
- FAQ of Sugar Palm recipes
- Janmasthami Special Recipes
- Have you tried the Bengali Taler luchi recipe from Debjanir Rannaghar!
- Here's the Perfect Bengali Taal-er Luchi Recipe Pin for your Pinterest Board!
Janmasthami and Sugar Palm
Janmashtami and Taal are interconnected in Bengal, where various delicacies are prepared using Taal on both Janmashtami and Nandotsav. I once wrote a recipe for Taler Bora, which has a humorous story attached to it. In Hindu households, Sugar Palms are commonly used during Janmashtami to create different dishes, while Muslim households make various pitha using Taal. However, Sugar Palms are seasonal fruits that require ripe and soft ones to extract the pulp. This process can be quite challenging.
Tal recipe videos compilation
Sugar Palm is a seasonal fruit. You procure/ collect ripe and soft sugar palm as the process of extracting sugar palm pulp is quite a task.
I've learned a clever trick from the matriarch of my family when it comes to handling taal. My mother obtains taal once a year, creates pulp through reduction, and uses the same extract to make 3-4 delicious dishes. My grandmother used to do the same, but she made it more often. Nowadays, I wait for my mother to visit or for a Sunday when I have time. I ask my assistant Chandana to help me with the sugar palm pulp extraction, and she taught me a ninja-like method. I even recorded the process and put together a video showcasing 4 taal-based recipes. Check it out!
Taler Luchi Ingredients
- All-purpose Flour
- Sugar Palm extract
- Oil for deep-frying
See the recipe card for quantities.
Taler luchi - Recipe Instructions
I am sharing the recipe step-by-step pictures here. you can check the recipe card for a detailed process.
Take All-purpose flour in a bowl.
Add Salt to it
Add Ghee as well.
Now add reduced sugar palm pulp
Now make small balls
Roll into a flat disk
Heat oil in a pan
Fry one by one
Check the recipe card for measurements
Hint: Try to use a ripe sugar palm. It would be easier to extract the pulp.
Equipment can have a big impact on how a recipe turns out. Here are a few types of equipment that will be helpful if you have those. I use one of these to extract sugar palm pulp.
You can store taler luchi dough for a few days. I mostly extract the pulp and after reducing it on the gas stove, store it in the refrigerator and then use it to make delicacies. I even make the dough for luchi beforehand and make luchi.
Make sure to store sugar palm pulp in the refrigerator in an air-tight container. It has a strong and distinct smell and you for sure don't want every item in the fridge to have this smell!
Taler Luchi is a delicious flatbread made with All-purpose flour and Sugar Palm extract aka Taler Mari (in Bengali).
To make sugar palm extract
- 1 Sugar Palm
To make Taler Luchi
- 300g All-purpose Flour (2 cups)
- ½ Tsp. Salt
- 1 Tbsp. Ghee
- 1 cup Sugar Palm extract (reduced)
- Vegetable Oil (for deep-frying)
Sugar palm extract
- Take one ripe sugar palm. You need to extract the pulp.
- After that, you will have to reduce the pulp by cooking.
- This reduced pulp will be used in making the luchi.
- First, remove the crown from the sugar palm. and discard the fibrous skin.
- Now separate the sugar palm from the mid.
- You will get 2 or 3 seeds covered with pulpy fibrous fruit.
- Now sprinkle some water over a seed.
- Take either a basket or a grater or an edgy container or bowl and start grating the fruit.
- The fruit pulp will easily be separated from the seed while grating.
- You can sprinkle water once in a while doing it.
- Once done, strain the pulp to remove the fiber.
- Once the grating is done, take the pulp in a pan and start cooking it on low flame.
- Cook for around 7 minutes.
- By this time the pulp will be reduced to half and also will be cooked and ready for the next step. Wait till it is room temperature to follow further steps.
- You need around ⅔ cup- 1 cup pulp to make 20 taal er luchi.
Making Taler Luchi
- Take All-purpose flour in a bowl.
- Now add ½ Tsp. Salt to it and mix.
- Add 1 Tbsp. Ghee and mix till the mixture turn crumbly.
- Now by adding cooked sugar palm pulp (in small portions) to the flour make a semi-soft dough.
- The dough must not be tough.
- You may need ⅔ cup to 1 cup reduced pulp to make the dough.
- Once done, keep the dough for 15 minutes before making the Luchi.
- Cut the dough into small portions- around 20.
- Shape each portion into balls.
- Now heat sufficient vegetable oil in a pan.
- take one flour ball and place it on the rolling surface.
- You may spear some oil on it.
- Now using the rolling pin flatten the flour ball.
- Make a round-shape flatbread.
- Now fry the flatbread in the already heated oil.
- While frying lower the flame.
- Using a spatula press a bit in the middle while frying.
- This way, the luchi will be puffy.
- Once fried from one side, flip it and fry the other side.
- Strain from the oil and follow the same process shape and fry remaining luchi.
You can use Ghee instead of Oil if you are not that calorie-conscious
- Prep Time: 30
- Cook Time: 15
- Category: Main
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 128
- Sugar: 1.3g
- Sodium: 59mg
- Fat: 7.7g
- Saturated Fat: 1.8g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.6g
- Cholesterol: 2mg
Keywords: taler luchi recipe, taal-er luchi, debjanir rannaghar, bengali taal recipe, janmasthami recipe
FAQ of Sugar Palm recipes
Sugar Palm is known as Toddy Palm, Palmyra, and Taal of course.
Taal is rich in iron, zinc, potassium, and also calcium. In addition, sugar palm is rich in minerals and vitamins B and C. Moreover, Taal is a fibrous fruit and hence, good for the stomach.
Extracting the pulp is probably the trickiest part when it comes to Tal. Traditionally, Bet-er Jhuri (Bamboo Basket) is used to scrape the fruit to extract the pulp. I used to use a normal Grater to extract the pulp and it was quite easy compared to the basket. However, my house-help Chandana di once showed me another trick. She used an edgy stainless steel milk container and used its edge to extract the pulp! You can check my YouTube channel for the process.
Janmasthami Special Recipes
- Bengali Mishti Doi (also known as Laal Doi)
- Narkel Chapa (also known as Narkel Tokti aka Bengali Coconut Sondesh)
- Gurer Narkel Naru (also known as Bengali Narkel Naru aka Bengali Coconut Fudge Ball aka Nariyel ki Laddu)
- Kolar Bora (also known as Bengali Banana Fritters)
- Chandrapuli (also known as Chandropuli mishti)
- Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun (also known as mishti doi cheesecake)
- Rosh Bora (also known as Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
- Motichur Ladoo (also known as Motichur Laddu | Motichoor Laddu)
- Kesar Peda | Sweet Peda Recipe
- Chaler Payesh (also known as Bengali Rice Kheer)
- Doodh Sooji (also known as Mohanbhog aka Suji)
- Kamala Bhog aka Kamalabhog
- Elo Jhelo (also known as Bengali Elo Jhelo Nimki)
- Bhapa Doi (also known as Bengali Steamed Yogurt)
Have you tried the Bengali Taler luchi recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. In addition, you can tag me at @foodofdebjani.