Taal er Baura o Taal Kheer (Asian Palmyra palm fritters & Kheer) By Nandini Chakravarty

In Bengal, Taal er Baura o Taal Kheer (Asian Palmyra palm fritters & Kheer) have always been considered to be Janmashtami special food. Although a tedious process is needed to prepare the fruit before the pulp can be used, most Bengali households would make both or at least either of the items on or during the time of Janmashtami.

 

 

Nandini Chakravarty started her career in shipping, did an MBA while working, secured a silver medal from ministry of commerce. Changed the sides of the table and joined a Star Export House, heading Logistics, the only woman employee in the whole company. Later was also into International Marketing. After working for 18 years at a stretch, she now prefers to stay at home to spend some quality time with her son.

 

One big taal is enough for a big bowl of kheer and around 40-50 pcs of Taler bawra. The Tal looks rather dumpy and unimpressive till you have skinned it… and then a beautiful deep, bright sunny orange color makes you fall in love and a sweet aroma scents up the whole house. You have to scrape away these pulpy fruit  and then kneed to get the thick juice. Once all the pulp is collected, sieve it to get the smooth pulp and leave aside the fibrous residue.

For both taal kheer and taal er baura, naturally you shall need taal. 

Other ingredients are mentioned below —

Tal Kheer :

Ingredients –

  1. Milk
  2. Sugar
  3. Condensed Milk
  4. Chhoto Alach dana (green cardamom pods — crushed coarsely)

Process –

  • Take a thick bottomed pan. Warm it up. Pour some amount of the smooth pulp.
  • Keep stirring and dry fry the pulp. This will take the moisture, and a slightly wild scent out.
  • The pulp will decrease in size and look all reddish. Keep stirring constantly all the while.
  • Now slowly add some warm milk. Stir till mixed well. Add some sugar. Keep stirring till the milk thickens.
  • Finally you may add some condensed milk. Add some chhoto alach dana.
  • The kheer is ready. Bring it to room temperature or chill it before serving.

 

Taler bawra :

Take the balance amount of the pulp kept aside for the fritters.

Ingredients –

  1. Flour
  2. Shuji (semolina)
  3. Sugar
  4. Grinded scented rice (eg Basmati)
  5. Mouri / Chhoto Elach dana (fennel seeds or green cardamom pods)
  6. White oil & a small amount of ghee

Process –

  • Mix all above ingredients with the pulp kept aside.
  • Heat up white oil in a thick and deep bottomed pan. You may add a little ghee in the oil for the smell.
  • Now make small dumplings of the above mix.
  • Take small portion of the mixture and drop it to the heated oil-ghee and deep fry till both sides are golden brown.
  • Serve warm or in room temperature.
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