Taal'er bora—the small details for the perfect taal er fuluri | toddy palm fritters

Taal'er bora for Bengalis is not just a dish but a marker of time, a temporal milestone along the annual calendar. If you live in Bengal, this phenomenon is hard to miss. Come August, you are bound to either encounter the giant, ripe fruits in your local market, or, if you are lucky, a neighbour or relative will appear with a bowl of these still warm, bittersweet fritters. One way or the other, you will find out that it is taal'er bora season.

You have just over a month to enjoy all the delicacies made out of the amber pulp of taal—taal'er bora, taal kheer, taal'er luchi, taal pitha and various other stuffed sweetmeats; because after September these fruits disappear, only to pop up again in August next year.

Taal (তাল) is the Bangla name for the toddy or palmyra palm fruit. The taal tree is an important part of Bengal's natural landscape. It is a giant among giants, being the tallest tree in Bengal's flora of tall palms such as the coconut, date and betel palms. When these massive fruits ripen in the late monsoon, the tree simply drops them to the ground from its towering heights. They drop with a dull thud which is when people go and collect them.

This is how we make taal'er bora at home. In this recipe we've documented the exact proportions we use, with some guidance on how concentrated you want the taal pulp to be, how thick the batter should be, and how much sugar or flour to add, as well as pointed out some variables to keep in mind when following this recipe at home.
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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://www.bongeats.com/recipe/taale...
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