Taler Bora | Sugar Palm Fritters
Taler bora is a popular sugar palm fritters that is made during late monsoons in Bengali homes, especially for Janmashtami.
Ingredients
- 1 ripe taal -sweet palm
- 1 pinch slack lime -optional
- ¼ cup maida -all purpose flour
- 2-3 tbsp rice flour
- sugar or jaggery to taste
- ½ cup grated coconut -plus extra 2 tbsp
Instructions
- You have to remove the crown from one big and ripe taal (sugar palm). Remove all the fibre and take the kernels out. There are usually 3 kernels inside the fruit.
- Now place these kernels in a bowl and splash water and rib them knead them to soften the pulp.
- Take a large strainer and place it in a big mixing bowl. Alternatively, you can take an upturned basket.
- Rub each kernel on the strainer or the basket to remove the pulp. Keep splashing a little water if required. Once you have taken out the entire pulp (and if you have used a basket or a strainer with larger holes), you will need to strain this pulp once again to discard all the fibre.
- After this, mix a pinch of slack lime (chuna) with a little bit of water into the pulp. This ensures that there isn’t any bitterness. Now this in a muslin cloth till the excess water drips out.
- Mix this pulp with maida, rice flour, sugar or jaggery to taste (takes about 1/3rd cup) and half cup plus 2 tbsp of grated coconut.
- kes about 1/3rd cup) and half cup plus 2 tbsp of grated coconut. Give this a very good mix. This is an important step. The more you whisk, the airier and lighter your fritters will be.
- The batter should be smooth and thick enough to pick with your fingers and drop in the oil.
- Heat oil and gently fry the fritters over medium heat till they are reddish brown in colour.
- Serve them immediately or you can even store them in an air-tight container for a couple of days.