Taler Bora or Sugar Palm Fritter is a signature Bengali sweet Fritter and is a seasonal delicacy. This is prepared on the occasion of Janmashtami.
– 1 Ripe Tal/Sugar Palm
– 250g Sugar Cane Jaggery/Akher Gur (in absence of Jaggery equal amount of Sugar can be used)
– 1 Coconut (medium size)
– 2 Cup (300g) Whole Wheat Flour/Atta
– ½ Cup (75g) Semolina/Sooji n ½ Cup (75g) Rice Flour/Chal er Atta
– 1 teaspoon. Nigella Seed/Kalojite/Kalonji
– 300ml Refined Soyabean Oil For Deep Frying
– Grate the Coconut and keep that aside.
– Extracting Juice from the Ripe Tal.
– Remove the crown from tal and wash thoroughly by pressing inwardly & remove the outer black skin from the Fruit. Separate the fibrous Kernels (seeds) by pressing softly.
– Take some water in a bowl to sprinkle over the kernels & grate the fibrous kernels one by one and you will get the juice separated from the fiber.
– Following the same process extract juice from the remaining kernels and Keep the bowl containing the Juice aside.
Making of the Batter & Frying Sugar Palm Fritters (Taler Bora):
– Take the Juice extracted from Ripe Tal in a wok and start cooking the Juice on the medium flame for around 5-7 minutes or until the Juice changes the color a bit and thickened to the consistency of condensed milk.
– Switch the flame off and wait to leave it for around 5 minutes to allow the Juice to cool down a bit.
– Now add Wheat Flour and mix vigorously and then mix Semolina, Rice Flour, and Nigella Seed one by one and mix thoroughly.
– Add Grated Coconut and again give the mixture a good stir.
– Finally, add Sugar Cane Jaggery (semi-liquid in texture) to the mixture and mix properly.
– The batter is now ready for frying.
– Keep a small cup of Wheat Flour handy in case you found the batter runny while making the fritters. You can add extra flour to make the batter a bit thick.
– Heat sufficient Purti Soyalite oil in a Deep bottom Pan for deep frying the fritters.
– Using your hand or a spoon and pour 1 tablespoon butter in the oil to make Taler Bora.
– Fry around 10-15 Taler Bora at one go depending on the size of the pan.
– In medium flame fry, Taler Bora for around 5 minutes or until the fritters turn deep brown in color.
– Strain Taler Bora from Oil and soak the oil using tissue paper or kitchen towel.
Note: Prefer to serve Taler Bora at room temperature instead of serving hot. In fact, it tastes better if served after one day of making.
Prep Time: 1 hour
Cook Time: 30 mins
Serve: 5-8 People
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