Taler Bora is typically made for Janmashtami in Bengali homes, but then my in-laws don’t celebrate Janmashtami, but I decided to go ahead and make this one since it’s my mother-in-law’s personal favourite. Of course when I mentioned the IMC Festive Food contest to her it was a clincher because she agreed to make it. She lamented about the fact that her mother was no longer around (apparently she had been an awesome cook and celebrated most festivals too!! My loss totally here :(), but she did mention though that our cook knows how to make this sweet and they taste yummy too!!
So honest confession, I had a lot of help on this one from our cook!! And thank God for her help on this one.
Read on for details on “Taler Bora”
Here is what you shall need:
- A medium to large sized Taal (Palm)
- Grated coconut (a small one, or half of a medium sized one)
- Flour (Atta) – 200 gm
- Sooji – 100 gm
- Sugar – 150 gm
- Cooking oil (for deep frying the boras)
How to make the boras:
- Remove the skin of the Taal
- The taal typically has 3 partitions, each having a seed. Separate the partitions
- Take a partition at a time in a bowl, add some water and kneed the tal. This will make the pulp from the fruit loose and easy to separate from the fibres and seed
- Scrape out the pulp completely from the seeds using a sieve or a grater.Since we didn’t have a grater, we scraped it of using a sharp edged plate and then sieving out the fibres
- Pour this thick pulp into a mixing bowl
- Add the grated coconut, flour (atta), suji and sugar making a paste of medium consistency. It should not be too watery.
- Take some oil in a frying pan. Heat the oil properly and then drop the mixture in the oil in the form of balls. Deep fry till golden brown.
- Serve either hot or cold as preferred.
Note: The boras do tend to get sweeter as they cool, so in case you don’t have too much of a sweet tooth, you can work around the sugar you add.
And that is Taler Bora for you – “Bangali” stlye!
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