Taler Bora (Sugar Palm Fritters) | Bengali Taal-er Bora Recipe | Tal Fuluri
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.
Servings: 40 Sugarpalm Fritters
Calories: 518kcal
Cost: Rs 350
Ingredients
- 1 Ripe Tal / Sugar Palm
- 200 g 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 teaspoon Nigella Seed/ Kalojite/ Kalonji
- 300 ml Refined Vegetable Oil For Deep Frying
Instructions
Extracting Taler Rosh / Sugar Palm Fruit
- To extract juice from a ripe Tal fruit, first wash it well. Then, remove the top part by pressing it inwards and peel off the black skin.
- Gently separate the fibrous kernels (seeds). Larger Tal fruits usually have two or three kernels inside.
- In a bowl, take some water to sprinkle on the kernels as you separate the juice.
- Grate each fibrous kernel individually to separate the juice from the fiber, adding a little water if needed.
- Repeat this process for all the kernels and set the bowl of juice aside.
Taler Bora Batter:
- Now, let's make the batter and fry some Sugar Palm Fritters (Taler Bora)!
- Pour the Tal juice into a wok and cook over medium heat for about 5-7 minutes.
- Cook until the juice changes color slightly and thickens to a condensed milk consistency.
- Turn off the heat and let it cool for about 5 minutes.
- Start by gently mixing in the nigella seeds.
- Then, add the grated coconut and stir well to combine.
- Next, pour in the semi-liquid sugarcane jaggery and ensure it's thoroughly mixed into the batter.
- Your batter is now ready for frying!
Frying Taal-er Bawa
- If you find the batter too thin while frying, have a small cup of wheat flour nearby.
- Add a little at a time to thicken it as needed.
- Heat enough oil in a deep pan for frying.
- Using either your hand or a spoon, carefully drop a tablespoon of batter into the hot oil to form each Taler Bora.
- Depending on the size of your pan, fry about 10-15 at a time.
- Fry them over medium heat for about 5 minutes, or until they turn a lovely deep brown.
- Remove the Taler Bora from the oil and place them on tissue paper or a kitchen towel to absorb any excess oil.
- I find that Taler Bora taste best served at room temperature, or even a day after they are made.
Video
Notes
- You can replace Sugar Cane Jaggery with Sugar or can use half of each.
Nutrition
Serving: 150g | Calories: 518kcal | Carbohydrates: 70.6g | Protein: 5.1g | Fat: 24.2g | Saturated Fat: 6.9g | Cholesterol: 0mg | Sodium: 1225mg | Fiber: 2.9g | Sugar: 32.3g
