Taal Fuluri Recipe | Traditional Bengali Taler Bora

Taal Fuluri – Palm and Banana Fritters, a Traditional Bengali Dish

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 [my children] 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.

Ingredients

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

Fresh Palmyra fruit used for making Taal Bora

Hung pulp of Palmyra fruit used for the fritter batter

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. Mix well to form a thick batter and keep aside for 10 to 15 minutes.
3. After resting, whip the batter for about 2 to 3 minutes with a spoon to make it slightly fluffy.
4. Heat oil in a deep frying pan until hot, then reduce the flame to low.
5. Use two spoons to shape small balls of batter and gently drop them into the hot oil. Fry until shiny golden.
6. Taal fuluri or Taal bora is ready, though it tastes best if served at room temperature after one day.
7. For a healthier option, the same batter can be cooked as burnt Palmyra pitha (taler pitha) wrapped in plantain leaves over a hot skillet.

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

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

You may also enjoy other traditional Bengali sweets such as Nabanna and Poush Sankranti or Traditional Bengali Narkel Naru Recipe – Coconut Ladoo for Lakshmi Puja.