Nearly all my readers and especially if you are not a Bengali, must have doubtlessly come upon this name for the first time. Well, this is a notably known preparation through all Bengali households. Small balls made from the pulp of ripe palm fruit combined with coconut, sugar, flour and then deep fried in oil. That is what we Bengalis call - Tal'er Bora. This sumptuous, soft and savorous dish is specifically made on Janmashtami.
Since my early childhood days, I've always hankered for the Tal'er Bora. However, the main ingredient, that is the palm fruit, is not available throughout the year. Hence in order to satiate her only child's restless longing, my mother would make the 'boras' without the 'tal' for me. Needless to say, that those certainly didnot taste the same as the original ones, but they atleast looked the same!
I won't say that this one is an effortless recipe. The extraction of the tal sap is quite a cumbersome and lengthy process. However, once you have managed to do it, the end result - the tal'er bora, shall truely taste divine. Since these are generally prepared only once a year on the day of Janmashtami, we don't at all mind the great effort of extracting the tal sap. Finally when we get to relish 'boras', all labour seems worthwhile.
Since my early childhood days, I've always hankered for the Tal'er Bora. However, the main ingredient, that is the palm fruit, is not available throughout the year. Hence in order to satiate her only child's restless longing, my mother would make the 'boras' without the 'tal' for me. Needless to say, that those certainly didnot taste the same as the original ones, but they atleast looked the same!
I won't say that this one is an effortless recipe. The extraction of the tal sap is quite a cumbersome and lengthy process. However, once you have managed to do it, the end result - the tal'er bora, shall truely taste divine. Since these are generally prepared only once a year on the day of Janmashtami, we don't at all mind the great effort of extracting the tal sap. Finally when we get to relish 'boras', all labour seems worthwhile.
For printable version of this recipe, click here.
Tal'er Bora
- Ripe palm fruit 1 no. (the one I used had 3 kernels, so rest of the
ingredients are measured accordingly. If you get 1 or 2 kernals, adjust the
other ingredients according to that)
- Sugar 1 1/2 cup
- All purpose flour (maida) 1 1/2 cup
- Grated coconut 1 1/2 cup
- Semolina (suji) 1 1/2 cup
- Bananas 5 to 6 nos.
- Oil for deep frying
- Ripe palm fruit 1 no. (the one I used had 3 kernels, so rest of the
ingredients are measured accordingly. If you get 1 or 2 kernals, adjust the
other ingredients according to that)
- Sugar 1 1/2 cup
- All purpose flour (maida) 1 1/2 cup
- Grated coconut 1 1/2 cup
- Semolina (suji) 1 1/2 cup
- Bananas 5 to 6 nos.
- Oil for deep frying
Since the extraction of the tal sap will be something absolutely new to most of you, I'm giving step-by-step instructions for it.
Step 1: Take off the top portion.
Step 2: Now tear out the ripened fibrous outer layer of the palm fruit.
Step 3: Once you have removed the outer layer, separate the kernels. 2 or 3 kernels should be visible; like in the picture.
Step 2: Now tear out the ripened fibrous outer layer of the palm fruit.
Step 3: Once you have removed the outer layer, separate the kernels. 2 or 3 kernels should be visible; like in the picture.
Step 4: Pour little water on one kernel and squash out the juice from the kernels or use a spoon to do it. Do not use too much water. Extract the sap from all the kernels in the same way.
Step 5: This is how the kernels should look like once the sap has been extracted.
Step 6: Now the sap is ready after extraction.
Step 5: This is how the kernels should look like once the sap has been extracted.
Step 6: Now the sap is ready after extraction.
Mix all the ingredients with the extracted pulp.
Your mixture should look like something shown in the picture. It should be of dropping consistency. Taste the mixture and add more sugar if you don't find it sweet enough.
Now with the mixture ready, heat oil in a thick bottomed pan for deep frying. Take a lump of the mixture in your hand and gently drop it in the hot oil. Gradually put more balls.
Deep fry the balls and take care to keep the balls separated while frying. Serve hot or cold.
Now with the mixture ready, heat oil in a thick bottomed pan for deep frying. Take a lump of the mixture in your hand and gently drop it in the hot oil. Gradually put more balls.
Deep fry the balls and take care to keep the balls separated while frying. Serve hot or cold.
Appealing, flavourful and divine tasting Tal'er Bora is ready. Go ahead and relish it!
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ufffffffff...just lovely, jive jal ene dile, already bhisan miss korchi, tomar click gulo dekhe ebar dudher sadh ghole metai....all clicks are awesome, Arundhuti....
ReplyDeletelooks delicous
ReplyDeleteWhat a lovely blog you have here! Taler bora looks divine, I could eat the whole lot right now...
ReplyDeleteIt looks wonderful.First time to come across the palm fruit, but I love your step-by-step photos.The final result looks really good.
ReplyDelete@ Indrani, Notyet100, Mallika & Alisa: Thank you so much!
ReplyDeleteBohu din taler boda khaeni. Ma korto, aami kokhono korini...boro jhamelar kaaj. tomar boda dekhe mone poregelo shaa-e kotha.
ReplyDeleteThanks for sharing.
Its a wonderful blog, and I'm shamelessly copying your copyright license for my blog.
ReplyDeleteAlso, I'm trying to get my hands on tal fruits. The boras and kheer used to be favourites of mine, memories have come back.
delicious ...hugs and smiles
ReplyDeleteEkta katha balun to!!!tal'er raas tento hoye jay keno? ki kare tento hoya aatkano jaay. upay ta ki?
ReplyDeletei like this recipe !!
ReplyDelete