Palm Toddy Kernel and Green Coconut Summer Cooler
By Barnali Dutta Published:
I got the opportunity to share a very special coolified summer drink with everyone. We have great addictions for toddy palm. Let's start from the beginning. The palm seedlings or tal phopra, during autumnal Lakshmi puja is a must item to offer. Tal shash or jelly like sweet sap kernel of the Palmyra tree, sweet, clear, colorless toddy-juice and jaggery, and from the juicy mature palm, the yellow thick pulp. One will need a great effort to extract the pulp from the mature fibourous palm seeds, still we are fond of it, and last but not the least the tal misri, crystallized palm sugar lumps. I used palm sweet sap kernel and the tal misri for this indigenous drink, which we have during every summer from my childhood days.
Prep time: 6 hours | Cook time: 5 mins | Total time: 6 hours 5 minutes min | Yield: Serves 4 | Serving size: 150mL | Calories per serving: 6
Ingredients:
Two green coconuts, two toddy palm kernel, 10g toddy palm sugar misri, 1 teaspoon soaked sabja or takmaria, crushed ice, and lemon leaf for garnishing, soda water (optional)
Directions:
Make powder from palm sugar then add soft toddy palm kernel.
The Kernels are carefully chosen which have water inside.
Blend to a paste. Keep it in a ice tray inside the fridge for 5 to 6 hours to make ice cubes from it.
In a shaker take green coconut water, add sweet ice cubes, soaked sabja, 100 mL soda water, and lemon leaf [tear it slightly]. Shake the drink well.
Remove the lemon leaf before it is served. Serve with crushed ice and garnish with fresh lemon leaf.