Taler Fuluri / Bora (Asian Palm Fruit Sweet Fritter)

Celebration of ‘Janmastami’ (Birthday of Lord Krishna) is incomplete without ‘Taler Fuluri’ or ‘Taler Bora’ (Asian Palm Fruit Sweet Fritter). These fritters are sweet in taste and unique as ‘Tal’ is available during this season only. Normally people make ‘Taler Fuluri’, ‘Taler Luchi’ and ‘Tal Kheer’ on the auspicious occasion of ‘Janmamtami’ to offer as ‘Bhog’ to Lord Krishna.

Fresh ripe juices of ‘Tal’ when mixed with ‘gur’ (jiggery), cocoanut gives a beautiful mesmerizing aroma and flavours to the fritters. For making these fritters the most difficult part is extracting the juice from ‘Tal’. It is a little hard work to remove the crown and outer hard shell of the palm. There are three fibrous kernels (Taler Anti) normally in any palm. You have to separate these and with the help of a grater extract the palm juice. So some people boil the extracts for few minutes before making the batter of the fritters. But I have never seen Thakuma or Maa to do it, so I make fritters after extracting the juice and mixing with all ingredients. Here is the process of making ‘Taler Fuluri / Bora’.

  • Servings: 25-piece
  • Difficulty: hard
  • Print

Summary

  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: dessert
  • Preparation Time: 60 mins
  • Cooking Time: 45 mins

Ingredients

1 cup Tal or Asian Palm Fruit Pulp – (200 ml)
3 Tbsps Grated Coconut
3 -4 Tbsps All Purpose Flour / Wheat Flour
2 – 3 Tbsps Rice Flour
3 Tbsps Jiggery – (Or as per your taste)
pinch Salt – A fat
Mustard Oil or any Refined Oil – For frying the fritters.

Steps

  1. Take out the top hard portion of ‘Tal’ by pressing it lightly. Now remove the outer hard skin by tearing it.
  2. There will be three kernels inside. Separate them and then extract the pulp by grating it with the help of a grater. You can first squeeze the kernels to extract pulp and then grate those.
  3. Now mix all the ingredients mentioned above and make a smooth batter. If the batter is little runny don’t panic add a little more APF and rice flour. Keep the batter for 10-15 minutes.
  4. Heat oil in a deep bottomed kadai or wok. And make small fritters like ‘Pakora’. At the beginning when you start to fry the fritters keep the heat on high. Later make it on medium. Else the inside of the fritters will be soft and raw while the outer layer will be burned out.
  5. Fry 6-8 fritters at a time. Do not over crowd.
  6. When the fritters will be golden brown in color, take them from the oil and put on a kitchen paper towel.
  7. Serve ‘Taler Fuluri’ hot or in room temperature.
  8. Enjoy ‘Taler Fuluri’…. Happy Janmastami!

Notes:

~If you are using freshly extracted pulp you need not to boil the pulp. But if you refrigerate it and later make the fritters you need to boil the pulp as moisture from refrigerator makes the pulp a little runny.

~ Always fry the fritters in low to medium heat.

~ When the fritters are hot those are crispy, later those become soft.

~ Add jaggery as per your taste.

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