Taler Bora or Sugar Palm Fritter is a signature Bengali sweet Fritter and is a seasonal delicacy. This is prepared on the occasion of Janmashtami.

Ingredients

1 Ripe Tal/Sugar Palm
250g Sugar Cane Jaggery/Akher Gur (in absence of Jaggery equal amount of Sugar can be used)
1 Coconut (medium size)
2 Cup (300g) Whole Wheat Flour/Atta
½ Cup (75g) Semolina/Sooji n ½ Cup (75g) Rice Flour/Chal er Atta
1 teaspoon. Nigella Seed/Kalojite/Kalonji
300ml Refined Soyabean Oil for Deep Frying

Instructions
Grate the Coconut and keep that aside.
Extracting Juice from the Ripe Tal.
Remove the crown from tal and wash thoroughly by pressing inwardly & remove the outer black skin from the Fruit. Separate the fibrous Kernels (seeds) by pressing softly.
Take some water in a bowl to sprinkle over the kernels & grate the fibrous kernels one by one and you will get the juice separated from the fiber.
Following the same process extract juice from the remaining kernels and Keep the bowl containing the Juice aside.

Making of the Batter & Frying Sugar Palm Fritters (Taler Bora):

Take the Juice extracted from Ripe Tal in a wok and start cooking the Juice on the medium flame for around 5-7 minutes or until the Juice changes the color a bit and thickened to the consistency of condensed milk.
Switch the flame off and wait to leave it for around 5 minutes to allow the Juice to cool down a bit.
Now add Wheat Flour and mix vigorously and then mix Semolina, Rice Flour, and Nigella Seed one by one and mix thoroughly.
Add Grated Coconut and again give the mixture a good stir.
Finally, add Sugar Cane Jaggery (semi-liquid in texture) to the mixture and mix properly.
The batter is now ready for frying.
Keep a small cup of Wheat Flour handy in case you found the batter runny while making the fritters. You can add extra flour to make the batter a bit thick.
Heat sufficient Purti Soyalite oil in a Deep bottom Pan for deep frying the fritters.
Using your hand or a spoon and pour 1 tablespoon butter in the oil to make Taler Bora.
Fry around 10-15 Taler Bora at one go depending on the size of the pan.
In medium flame fry, Taler Bora for around 5 minutes or until the fritters turn deep brown in color.
Strain Taler Bora from Oil and soak the oil using tissue paper or kitchen towel.

Note: Prefer to serve Taler Bora at room temperature instead of serving hot. In fact, it tastes better if served after one day of making.

Prep Time: 1 hour
Cook Time: 30 mins
Serve: 5-8 People

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