Taal Kheer, also known as Taaler Payesh, is a well-liked sweet dish in Bengal that includes ingredients like sugar palm extract, coconut, milk, jaggery, and a mixture of nuts like cashews, almonds, and raisins.
- 1 Sugar Palm
- 150g Sugarcane Jaggery/ Aakher gur
- 1 Coconut
- 300ml Milk
- 25g Cashewnuts
- 25g Raisin
- Scrap the coconut and keep it aside.
Extracting Sugar Palm Juice
- First, remove the crown of the sugar palm and get rid of the fibrous skin.
- Then, separate the sugar palm from the mid. This should be an easy task and you'll end up with 2 or 3 seeds covered in pulpy fibrous fruit.
- Sprinkle some water onto a seed and then use a basket, grater, edgy container, to grate the fruit.
- During this process, you can sprinkle water every now and then.
- The fruit pulp will separate easily from the seed while grating.
- Once done, strain the pulp to remove the fiber (See notes).
Making Sugar Palm Reduction
- When using Tal Rash in a recipe, it's important to have sugar palm reduction.
- I recommend making a large batch so that it can be stored for multiple uses and can enhance different dishes.
- Additionally, the reduction can counteract the bitterness of palmora juice.
- Begin by cooking the tal rash over a low flame for approximately 5-6 minutes.
- Continuously stir the mixture and turn off the flame once it is finished. Afterward, take 3 cups of this reduction to prepare Taal Kheer.
Making Taler Payesh aka Taal Kheer
- Another interesting tip is to use a portion of the Taal Kheer to make the filling for Taal Patishapta, as I have previously shared the recipe for it.
- This process is like a chain reaction or a relay race, where one fruit can be utilized to create various delicious dishes. Although it may seem complicated, it is an innovative way to make the most out of a single ingredient.
- Firstly, take a kadhai and pour in 2.5 cups of reduced taler mari or taler rosh.
- Add ½ cup of milk to the reduction and let it cook on low heat for 2 minutes.
- Next, add 2 more cups of milk and continue cooking on low heat for another 5 minutes.
- After that, add the Jaggery and cook on low heat for another 5 minutes.
- Remove one-third of the mixture to make Taal Patishapta and use the rest of the mixture to prepare taler kheer.
- To make Taaler Payesh, add raisins and cashew nuts to the remaining mixture in the pan.
Add half of the scrapped coconut and stir lightly.
- Cook for 5 minutes.
- Then, add 1/2 cup Sugar Palm Reduction and mix lightly with the Taal Kheer.
- The Kheer will turn yellow and can be transferred to a bowl.
- Lastly, mix the remaining scrapped coconut and serve the Tal Kheer at room temperature or chilled.
- You can check my instruction video on "extracting Tal Rash to understand the process. The same is shared as part of this post.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 457
- Sugar: 45.3g
- Sodium: 1262mg
- Fat: 25.3g
- Saturated Fat: 20.5g
- Carbohydrates: 56.8g
- Fiber: 6.7g
- Protein: 4.7g
- Cholesterol: 4mg
Keywords: Taal Kheer, Taler Payesh, Taal Kheer Recipe, Taaler Payesh Recipe, Debjanir Rannaghar, Tal Recipe, Palmora Recipe, Janmashtami Recipe