Taaler kheer + Taaler luchi—traditional Bengali sweets using toddy palm fruit

Taal is the Bangla name for the toddy palm fruit. Ripe fruits appear in the market in the middle of August and stay on for just over a month. It is a fibrous fruit with a golden-yellow, sweet, fragrant pulp. The pulp is turned into all kinds of sweets in Bengal—fried sweet-savoury fritters (phuluri), taal-flavoured rice puddings, and various other stuffed sweetmeats. Today’s video covers two of our favourites that are commonly served together—both made using taal pulp.

The first one is taal kheer—a pudding of the pulp with reduced milk and fresh coconut. The second recipe is luchi—a fried puffy bread that is kneaded with the pulp instead of water—resulting in golden luchi instead of the regular white luchis.

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. The tree is loved so much that it has had poems written for it by both of Bengal’s greatest poets—Rabindranath and Nazrul. The love endures to this day.

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🥘 RECIPE WITH INGREDIENT LIST 📝
https://bongeats.com/recipe/taaler-kheer/
https://bongeats.com/recipe/taaler-luchi/
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