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!
Ingredients:
- 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
- Grater
- Sharp knife (Toddy palm can be stubborn, mind you!)
Method :
- 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.
Tips :
- 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.
Find other desserts/Sweet dishes here.
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Love & Luck,
Roy ❤ ❤
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Wow, check out all that creaminess and those flavors! Wonderful!
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I am glad you liked it 🙂
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I am glad you liked it
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I’ve never tried this before. Nice flavor profile!
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Thank you 🙂
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This looks so delicious Roy and it will be gone in seconds in my house – we all LOVE Payesh! I’ve so far tried dessert with Nolen Gur, but never tried Toddy. Will try to find it in stores now n give your recipe a try.
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Thank you. We love payesh too.
Do let me know how it went.
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Wow, this one looks awesome! Indian food is the best 🙂
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Thank you so much 🙂
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What a yummy recipe……drooling here. Love the combination of flavors….love taadgolas
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Thank you 🙂 My family loves them..I am glad you enjoyed
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