Palmyra palm, palm fruit, sugar palm, ice apple or tal has been a part of the Bengali diet for a long time. One of the fruits often associated with Lord Krishna, the tala or Chinese palm fruit is eaten in various forms, and is even the inspiration for one of the kingdom’s most famous sweets – jolbhora. During the late summer and early monsoon, vendors are seen on the side of the road selling raw snow apples, also known as talashansh, literally “palm flesh”, which are widely used around the city on hot summer days. Eaten with great enthusiasm. summer months. It is a lovely, mild flavored fruit that is refreshing and hydrating.
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As it grows and matures into a dark brownish-purple fruit, the fruit of the Chinese palm ripens and the pod changes from a translucent white to a rich, egg yolk golden, the heart is also edible. is, and then used in many forms. They are then cracked open and the outer shell is removed, leaving two or three pods inside, which are surrounded by rich, creamy flesh. To remove it, most people take one of the pulped pods, and then use a large grater to scoop out the pulp without the fibers. Once the pulp is mostly removed from the outside of the pod, the pulp is then filtered through a mesh sieve and refined. It is then either boiled until slightly thickened, or left ready to be added to an array of dishes such as kheer, patishapata, luchi or bora. The hearts are later eaten open, either mashed or put into a stir-fry. In Bangladesh, it is used in making a variety of pithas – Bengali flour-based dishes that can be either sweet or savory, and are available in a variety of forms.
Chinese plum in season
Food blogger Debjani Chatterjee Alam claims that date sugar is highly nutritious and season-friendly. “We often overlook how nutritious the pulp of the palm fruit is. It’s rich in protein, carbs, as well as fat, and minerals like phosphorus and calcium, as well as vitamin C. It really is It is rich and one of the fruits. It is quite local and indigenous. However, most people fear the time taken to extract the pulp, which is why it is not very popular. But, during Janmashtami, when ripe Palm fruits are available in the market, so it is difficult to resist them.”
Since fruits are seasonal and they are often a pain to work with, sweet shops are now getting active in creating limited-edition menus consisting of palate in various popular formats. One such example is Adi Sri Hari Mistana Bhandar, which serves tal-er fuluri and tal-er luchi during Janmashtami. “I thought of this idea of serving these two things made by the palate because we had a lot of customers who were saying how difficult it was to put in so much time to make these dishes, and they didn’t have time for us. We have something sweet. Makers in our kitchen who have some family recipes of their own, and we decided to go with some of them to see how it all works. Our customers are really happy that they can easily buy these things. And don’t have to go through the whole process of buying the fruit, extracting the pulp, mincing it and then making things out of it,” said owner Rohan Ginny.
Dates are used in many different ways in different types of sweets. Some popular names include tal kheer, tal-er bora, tal-er pithe, and tal-er payesh. Bengali crepe – a filling for patissapata sometimes with less, sweet pulp mixed with coconut, or stuffed inside a dough of rice flour and then wrapped in banana leaves, then steamed or Roasted pita is made. The recipe shared here is the most popular of them all – fruit pakoras.
How to make Tal-er Bora | Recipe for Bengali Palm Fruit Fritters:
Component
- 2 cups Chinese palm pulp
- 3/4 cup whole wheat flour
- 1/4 cup rice flour
- 1 banana, mashed
- 1 cup sugar
- 4 tbsp grated coconut
- 2 green cardamom powder
- oil for frying
Process
1. Lower the palm pulp with sugar until the sugar dissolves, stirring at high speed to obtain a smooth consistency, about 5-6 minutes. Remove from flame and keep stirring.
2. Add the two flours little by little to make a smooth batter, while stirring at high speed to incorporate everything. Add banana and coconut and cardamom to make a smooth batter.
3. Heat oil in a pan on medium heat. Pour a small drop of the batter into the oil. If the batter starts to float immediately and turns golden, then the batter is ready.
4. Using a spoon, pour the solution a spoonful at a time, waiting for it to float before pouring the next. Fry the batter on medium to medium-low flame till it turns golden.
5. Remove and serve hot or at room temperature.
Try it at home and let us know how you liked it.
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