Taler bora or Ripe Toddy Palm fritters

This had been a long awaited post for me. Though am not sure if you really require one more Taaler bora recipe, but I knew I had to put it online for the sake of keeping family recipes safe for the coming generations. and am glad after  many failed attempts over the last few years I could finally do it today. 

Taal or Palmyra Palm/ Toddy Palm/ Wine palm is a native to our subcontinent. While the sap is widely used to make Toddy allover India,  the use of the fruit or the pulps is not that widespread. We Bengalis though have a long standing love affair with this fruit and it's tender white pulpy seeds filled with a sweet watery liquid. If you are sweet lover then once in your life you might  have encountered a famous korapaker sondesh from Bengal called 'Jolbhora or Talshansh Sondesh' (Milk fudge) which draws it's inspiration from this unique fruit. The said sweet not only follows its unique shape but also it's structure by filling it with sweet syrup. 

Following it's many stages of development the fruit and seeds are used in different manner. During summer the edible pulpy seeds are a common treat. Then it starts to ripen, during the end of Monsoon we painstakingly squeeze out every drop of  it's ripe, sweet, thick pulp from the very fibruous husk and use it in many sweet recipes. 

The leftover seeds are then left to mature and During the end of October an edible marshmallow like fluff starts to form inside its hard shell, which is known as Taalkur or Palm sprout. We often offer this delicate sprout to Godess Lakshmi on the auspicious eve of Kojagari Purnima (full moon) and enjoy it like a rare delicacy.

Taaler bora is a variety of small deep fried dough balls,  which is flavoured with the pulps of ripe taal. This traditional dish is said to be one of the many favourite of Lord Krishna. The Janmashtami festival in Bengal is never complete without this. Apart from the bora we also make a golden yellow hued kheer or thick reduced milk with fresh coconut and Taaler mar or pulp. Taaler luchi or fried flabread slightly sweetened and flavoured with the pulp is another favourite which pairs very well with the kheer.

I have many fond memories of growing up with this tradition but writing about that without being teary eyed is impossible so let me reserve that for some other time. Today you take this recipe and if you get time make it still the fruit is available in the market.

How to clean and prepare it for cooking

The ripeness of the fruit could be checked by pressing on it's dark brown skin. Make sure the skin looks dark like this picture. 

Clean the whole fruit by washing and then peel the skin by pulling it. The fruit has three sections around the three seeds. Separate them.

Take one section and squeeze it to soften then start rubbing it on a sieve or a clean basket. The pulp will start to gather on the inside of the sieve. Finish the process with all the sections. Now sprinkle little water on each section and again rub in the similar manner. A thinner version of the pulp will start to gather.

Once done take all the pulps in a fine muslin cloth or cheese cloth. Make a pouch and hang it so that the bitter sap can drain. This is a very important process let it drip for 30 minutes.

Now you are ready to cook with it.

Taaler Bora

Ingredients:

Taal: 1 medium size (3 cups of pulp)

Whole wheat flour: 11/2 cups

Rice flour: 1/2 cup

Semolina or suji: 1/2 cup

freshly Scraped coconut: 1 cup

Sugar: 11/2 cup or as you like it. start with less.

Salt: 1/2 tsp

white oil for frying. (traditionally mustard oil is used)

Method:

Once your pulp is ready take it out in a heavy bottom pan. Start cooking it on low flame by stirring it . Cook for 5-6 minutes but do not let it to boil. Switch off and add the sugar. Mix.

Let it cool down for 5 minutes then add all the other ingredients except coconut and oil. Mix to get a thick Cake batter like dough.

Adjust the sweetness and then add the coconut. Mix.

Heat oil in a heavy bottom pan and then keep the flame on low-medium.

Moisten your palm and Scoop out a portion of the batter and start dropping small portions in the oil. Try to make the portions equal in size for even frying. You can fry many boras at one go but make sure to fry them on medium heat. It will take close to 9-10 minutes for them to turn golden brown. 

Take them out with a slotted spoon and place on a colander for the excess oil to drain out.

This tastes best the next day when the flavours mature and the skin softens.

Store in fridge and enjoy over the next couple of days.

Event:

Sending this to the featured blogger event at KFB. This week's featured blogger is Sarani Tarafdar of Cocoawind. Check her page for some quick and delish recipe ideas.