Growing up in a Bengali household, summer months meant a lot of quintessential things – be it mangoes or certain vegetables that became part of our staple diet; but what has always been a conspicuous part of the festivals of summer is the Toddy palm which we bengalis dearly call Taal. My family adores sweet dishes & so I keep making one or the other time to time.For those who doesn’t know about it, I will quote the Wikipedia here on Toddy palm.
“ Borassus flabellife commonly known as doub palm, palmyra palm, tala palm, toddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Thailand, Vietnam, Malaysia,Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.”
There are so many recipes on this – be it kheer or payesh (aka payesham) or bora (fritters). Considering there are so many festivals on our way – Rakhi Purnima/Raksha bandhan , Independence day or Krishna Janmasthami..I though why not show you a recipe that I have borrowed from Baby aunty through my beloved Sky & Gulu. Cheers!
- Toddy palm/Tadgola/Taal – 2 cups
- Nestle Milkmade – 1 cup or to taste + 2 tablespoon (to drizzle on top)
- Khoya/Mawa/milk solid – 75 grams (Keep aside a little for garnish)
- Elaichi/ Green Cardamom powder, ¼ teaspoon
- Fresh coconut, grated, 2 tablespoon
You will also need :
- A heavy bottom pan/Kadai
- A spatula or ladle
- Serving bowl
- Sharp knife (Toddy palm can be stubborn, mind you!)
- The first thing & the most exhausting of all is actually extracting the Toddy palm/Tadgola/Taal juice. Yes it’s time consuming so I suggest you juice one big at a time on weekends & store in an airtight container in the fridge for week long.
- In a heavy bottom pan, put the Taal/Palm juice and on medium heat keep stirring it for a good 5-10 minutes to thicken it.
- Add it the elaichi/Cardamon powder
- Add the condensed milk and mix well.
- Add the grate the khoya/milk solid & coconut in. At this point, increase the flame to medium high & keep stirring continuously.
- After a minute, lower the flame & stir for as long as it takes to thicken it to the payesham/payesh consistency.
- Serve after cooling it. Grate some khoya/milk solid & drizzle some Milkmade on top.
- Keep stirring to avoid burning.
- Make sure you remove the fibres before & while cooking.
- You can use sugar if you want. But the milkmade gives a very distinct flavour.
- Be careful if you are using jaggery. Make sure the strong aroma of taal doesn’t overpower others badly.
Reach me here or on facebook, twitter or google plus .
Find me on yummly here.
“YUMM IT” to save this post. Dont forget to Pin this. I am on pinterest as Piece of CerebrumAlso, you might want to look into the #WeeklyChallenge for #Foodbloggers to promote more ‘blog reading’.
Love & Luck,
Roy ❤ ❤
**This is NOT a sponsored post. But this Page contains affliliate links for which you will NOT be charged any extra charges. Never!