I am sure, we all are huge fans of these Taler bora | Sugar palm balls, which are usually made during the festival of Janmashtami in Bengal and other parts of India. In monsoon, markets are flooded with these sugar palms. They are yellowish brown in color and the have a nice sweet smell! The fruit is big and heavy. You have to remove it’s fibrous skin and then comes the ripened pulp of the fruit with around 3 big seeds inside. With the usage of water, the yellowish pulp is separated from the seeds. The fibres should be removed from the pulp which is to be used to make the balls or vadas.
Total time of making Taler bora | Sugar palm balls – 1 hour
Ingredients for making Taler bora | Sugar palm balls :
- Yellow colored pulp of the fruit of sugar palm
- 1.5 cups of sugar
- 2 cups of wheat flour ( atta )
- 1 cup rice flour
- 1 cup suji or semolina
- 1 cup of grated coconut
- Refined oil for deep frying
Taler bora | Sugar palm balls Recipe :
- Collect the yellow pulp of the fruit. Remove fibre if present
- Add grated coconut, refined sugar (jaggery can be used as well), wheat flour, semolina, rice flour and mix together well to form a smooth batter. The batter should not be too thick or too thin
- Heat enough refined oil in a deep frying pan or wok. Heat oil to smoking point
- Now, drop into the oil small balls of the mixture. Do not over crowd the wok. The frying is to be done in batches
- Fry the balls till they are brown in color
- Take them out of the pan and put them on paper towels to eliminate excess oil from the vadas
Your taler bora or sugar palm fritter is ready!
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