Taal Kheer (Asian Palmyra Palm Kheer) By Moumita Ghosh

While making Taal Kheer, you shall be surprised to find that the process is fairly simple once you have extracted the pulp from the fruit. Actually, it would be a cake walk if you made the fritters and malpoa from the mighty taal. Enjoy!


Moumita is a person who I met thanks to Social Media — the binding factor being love for food. Not everyone who has a site and blog (that too about food and cooking) of her own would come forward and share recipes elsewhere with generosity — Moumita is one such exception! Thank you Moumita.

Moumita Ghosh, a culinary enthusiast who maintains the food site/blog peekncook



  • Tal pulp 2 cups — For the process of extracting the pulp from the fruit, check this link — Taal er baura recipe
  • Sugar 1/2 cup or to taste
  • Whole milk 1 liter
  • Grated coconut 1 cup
  • Crushed fennel seeds 1 tablespoon
  • Green cardamom pods 2, crushed



  • Take the tal pulp, sugar, crushed fennel and cardamom pods in a heavy bottomed pan, mix everything and put the pan on medium heat. Keep stirring the mixture with a spatula to prevent it burning at the bottom.
  • We have to evaporate the excess water of the pulp by boiling it on low heat. on the other side boil the whole milk to make it also thicken.1 litre milk will be 1/2 liter by boiling.
  • When the pulp will be thicken enough add the thick milk into the pulp and mix and again start boiling. Boil everything till it comes to mud like consistency.
  • Now add the grated coconut to the milk and pulp mixture, stir well and turn off the heat. Your kheer is ready.
  • Now let the kheer cool down completely and put inside the refrigerator for 2 hours before serve.
  • Serve chilled and relish every spoon of Tal Kheer.