Taal Fuluri Recipe | Traditional Bengali Taler Bora

Taal Fuluri Recipe | Traditional Bengali Taler Bora

By Barnali Dutta | Published by Prasadam

Traditional Bengali Taal Fuluri made during Janmashtami

One can easily perceive the arrival of the Janmashtami day from the aroma of “Taal-er-bora” being prepared in various households. The fragrance is strong and can be felt from far away. The three ‘naru-gopals’ of mine at this point start demanding the immensely tasty Palmyra fritters, which gives me energy and courage to overcome the generalized fear regarding the difficulty of Palmyra processing and prepare the dish to fulfil their desire.

Recipe: Traditional Taal Fuluri (Taler Bora)

Cuisine: Bengali | Category: Festival Sweet / Sweet Fritters

Prep Time: 1 hour 15 mins | Cook Time: 25 mins | Total Time: 1 hour 40 mins

Yield: 25–30 fritters

Ingredients:

• Hung raw fruit pulp of Toddy Palmyra – 2 cups
• Overripe banana, mashed – 1/4 cup
• Palm sugar / Sugar – 1/4 cup
• Shredded coconut – 1/4 cup
• Gobindobhog rice flour – 1/4 cup
• Semolina (sooji) – 1/4 cup
• All-purpose flour (maida) – 1/4 cup
• Salt – 1 pinch
• Cooking oil for deep frying (preferably mustard oil) – 2 cups

Directions:

1. The pulp of mature fruit is extracted directly from the three kernels of one Palmyra palm fruit and hung in a folded muslin cloth for draining excess liquid for about one hour. The hung pulp becomes thicker and less bitter.
2. To prepare the Taal fuluri, take the hung Palmyra pulp in a bowl and add all the ingredients except oil.
3. Mix well to form a thick batter and keep aside for 10 to 15 minutes.
4. After resting, whip the batter for about 2 to 3 minutes with a spoon to make it slightly fluffy.
5. Heat oil in a deep frying pan until hot, then reduce the flame to low-medium.
6. Use two spoons (or wet fingers) to shape small balls of batter and gently drop them into the hot oil.
7. Fry until shiny golden brown and crisp on the outside.
8. Taal fuluri or Taal bora is ready, though it tastes best if served at room temperature after one day.

(Healthy note: For a healthier option, the same batter can be cooked as burnt Palmyra pitha wrapped in plantain leaves over a hot skillet.)

Ripe juicy Palmyra palm fruit

Hung pulp of Palmyra fruit

Low effort easy pulp extraction process

Traditional Taal Kheer cooking process

Palmyra sweet preparation special moments

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The Enlightened Philosophy: “Crow and Taal Fruit”

“On the top of a tree was a ripe Taal fruit. A crow went there and the fruit fell down. Some scholars saw this and began discussing the reason. One said the fruit fell because the crow shook the branch. Another said the crow was frightened when the fruit fell. Someone else said the fruit was ripe and the weight of the crow broke it loose.

Do not waste time arguing about what happened and why it happened. The fruit has fallen — take it and enjoy it. Live in the present, do your best and be happy.”

Bengali Festival Tradition

Taal Kheer and Taaler bora or Taal fuluri is traditionally prepared during Janmashtami in many Bengali households when the seasonal Palmyra fruit becomes available across Bengal.