Traditional Bengali Taal Kheer with Palmyra Palm

Bengali Taal Kheer Recipe with Muri

Traditional Bengali taal kheer prepared from ripe palmyra palm fruit, a seasonal monsoon sweet in Bengal.

This is a very traditional grandmother's special Bengali sweet recipe made with the ripened fibrous outer layer of toddy palm fruit. One of the most desirable sweets in Bengal during the monsoon season, especially during Janmashtami, Rakhi Purnima and Jhulan Yatra.

In Bengal the fruit pulp is also known for its natural digestive benefits. It contains minerals and vitamins such as vitamin A and vitamin C. The fresh pulp is light, aromatic and gives the dessert its unique seasonal flavour.

Palmyra fruit pulp contains approximately 43 calories per 100 g along with water, fiber, calcium, phosphorus and small quantities of iron and vitamins. Traditionally it has been valued as a seasonal ingredient used in sweets like pitha, payesh and kheer.

Preparation Time

• Prep time: 30 minutes
• Cook time: 1 hour
• Total time: 1 hour 30 minutes
• Yield: 1 medium bowl (about 8 servings)

Ingredients

• 1 cup ripe palmyra palm pulp (taal)
• 2 cups thick milk
• ½ cup sugar (adjust to taste)
• ½ cup freshly scraped coconut
• 2 tablespoons condensed milk (optional)
• 1 teaspoon ghee
• Pinch of cardamom powder
• Puffed rice (muri) for serving

Directions

1. The pulp of the mature palmyra fruit is extracted manually from the fibrous outer layer of the peeled fruit. The pulp is dark yellow in colour with a characteristic flavour. Very little water is used while extracting the pulp.
2. The pulp from the three kernels of one whole palmyra palm fruit is placed inside a folded muslin or cheesecloth and hung over a bowl for about one hour to drain excess liquid. This step thickens the pulp and removes bitterness.
3. To prepare the taal kheer, take a heavy-bottomed deep pan. Add the pulp and sugar and cook on low heat until the mixture begins to thicken.
4. Once the sweetened pulp thickens to about half its original volume, add thickened milk and scraped coconut. Continue cooking on low heat while stirring constantly with a long spoon to prevent burning.
5. When the kheer becomes grainy and concentrated, transfer it to a serving bowl. Allow the dish to rest at room temperature for a day before serving. Traditionally taal kheer is enjoyed with puffed rice (muri).

Serving Suggestion

This traditional Bengali sweet is often served during the monsoon months when palmyra palm fruits are available. Taal kheer pairs beautifully with crisp puffed rice and is commonly prepared during Janmashtami and other seasonal festivals.

Recipes using palmyra palm pulp, taal kheer, taal pitha and other monsoon sweets are part of Bengal’s rich seasonal food heritage.

Taal kheer is one of the most beloved monsoon desserts of Bengal. Prepared from ripe palmyra palm fruit, this seasonal sweet appears during Janmashtami and Rakhi festivals. The fragrant pulp gives Bengali sweets their distinctive aroma and is also used in taal pitha, payesh and fritters.