BENGALI TRADITIONAL SWEET, TALER BORA

The scientific name of Tal is Boras us flabelliform, commonly known daub palm, palmyra palm, Tala palm, wine palm or ice palm. It is native to the Indian subcontinent and Southeast Asia.

Toddy palm fruit is a seasonal subtlety. For Bengali it is the pick time to make “Taler Bora”. According to Bengali calendar this is the time (Bengali “Bhadra “month) for ripen of Tal. Durning JANMASHTUMI we used to give taler bora as bhog to Lord Gopal.

Taler bora is prepared from the thick juice of ripe toddy palm after adding with flour, jaggery and Gobindo bhog rice dust .I learned to make taler bora from my mother. I was successful after trying many times. I am sharing now the recipe:

It is a tough job to remove the skin of toddy palm and squeeze the palm seed to remove the juice.

Here is the procedure:

Remove crown of the fruit by pressing inward and remove the black skin from the fruit. Separate 

fibrous kernels (seeds).A big tal has 2 to 3 kernels inside. Take a container with several sieves in it .Rub each kernel separately to collect pulp from palm .It is really difficult to do this. I was feeling pain in hand to do the same.

WHAT TO NEED TO MAKE TALER BORA:

1)      Tal palp: 2 cups.

2)      Jaggery powder:1 ½ cups

3)      Gobindo bhog rice (good flavored rice) dust : ½ cup.

4)      Flour: 1 ½ cups

5)      Mustard oil: 2 ½ cups

 

HOW TO MAKE: Blend all components properly in a bowl. The consistency of pulp should not be thin. Put a karai on with mustard oil to fry “bora”. Taler bora fry in medium flame. First the flame should high for sufficient heat in oil then fry in medium heat so that the palm bora cooks properly inside. After properly fried transfer boras from karai and draining out the excess oil.

Serve hot.

HOW TO MAKE: Blend all components properly in a bowl. The consistency of pulp should not be

 thin. Put a karai on with mustard oil to fry “bora”. Taler bora fry in medium flame. First the flame

 should high for sufficient heat in oil then fry in medium heat so that the palm bora cooks properly

 inside. After properly fried transfer boras from karai and draining out the excess oil.

Serve hot.

Dhanyabad