Palm Fruit Recipes: 6 Ways to Savor Taal

[ad_1]

Taal (Palmyra Palm) is a quintessential summer fruit for Bengalis. Either eaten in its unripe form or as the sap of ripe fruit, taal or palm has a wide range of uses in Bangladeshi cuisine, from simple summer drinks to various desserts. Here are some easy-to-follow recipes that produce delectable results.

SHORBOT APPLE ICE CREAM (TAAL ER SASH ER SHORBOT)

For all the latest news, follow the Daily Star’s Google News channel.

Ingredients

5 glazed apple/palm shells (taal er shaash)

2 tablespoons of sugar

2 glasses of coconut water

1 glass of water

Method

Carefully peel the glazed apples, cut them into small cubes. Store apple juice ice cold in a glass. Take a jug. Add water, coconut water, iced apple juice and sugar. Stir well until the sugar dissolves. Now add the candied apple cubes, stir and the shorbot is ready to serve. Serve it chilled.

KHEER APPLE ICE CREAM (TAAL ER SASH ER KHEER)

Ingredients

10 glazed apple/palm shells (taal er shaash)

1 liter of milk

½ cup condensed milk

2 green cardamom

2 tablespoons of sugar (optional)

1 tablespoon chopped walnuts

Method

Peel the skin of the candied apple and cut it into small pieces, set aside. Heat the milk in a saucepan, as soon as it comes to a boil, lower the heat and continue cooking until it is reduced by half. Now add the condensed milk and cardamom powder. Mix well and cook for another 5 minutes over low heat. Add the chopped candied apple pieces and cook for 1 minute. Remove from heat and let cool completely. Garnish with chopped nuts and serve chilled.

TAAL ER MALPUA

Ingredients

For the dough –

2 cups palm pulp

2 cups flour

1 cup semolina (suji)

2 cups of milk

1 cup of sugar

1 teaspoon baking powder

A pinch of salt

Frying oil

For the sugar syrup —

2 cups of sugar

1½ cups of water

2 cinnamon sticks

2 green cardamom

1 tablespoon chopped pistachios

Method

For the dough—

In a bowl, mix the flour, semolina, sugar, salt and baking powder. Add the pulp and mix well. Slowly start adding the milk and stir to form a thick paste. Make sure there are no lumps in your batter. Cover and set aside for half an hour.

For the sugar syrup —

Boil water in a saucepan. Add sugar, cinnamon and cardamom. Cook until the sugar starts to get slightly sticky. Test it by cooling some syrup, it should be sticky but not have a “stringy consistency”.

To make the malpua —

Heat oil in a skillet. Add the paste to the oil with a ladle to form round shapes. Fry it until golden. Dip the fried discs in the sugar syrup until they have soaked enough syrup. Remove from syrup. Let it cool. Garnish with crushed pistachios and serve.

KALAKAND PALM

Ingredients

6 cups of milk

1 cup palm pulp

¾ cup sugar

A pinch of tartaric acid

1 tablespoon chopped walnuts

Method

Bring the milk to a boil over high heat. Add a pinch of tartaric acid. Boil the milk, stirring continuously, until it thickens. Once the milk becomes thick, add the sugar and the palm pulp and let it boil. Keep stirring until the milk mixture becomes grainy without actually curdling. Reduce the heat. Cook until the mixture thickens further and bubbles form on the surface. Pour into a greased tray. Decorate with chopped nuts. Let cool. Cut into desired shapes and serve.

PALM CAKE WITH SEMOLINA WITHOUT EGG

Ingredients

1 cup palm pulp

1 cup fine semolina (suji)

1/3 cup melted butter

½ cup curd

1 teaspoon baking powder

½ teaspoon baking soda

¼ cup of milk

1 tablespoon lemon juice

Pinch of salt

Method

In a bowl, add the palm pulp, sugar, butter and milk. Mix well and make a smooth paste. Add the semolina and mix well. Leave to stand for at least 30 minutes, this will allow the semolina to absorb the moisture and will result in a better texture of the cake. Now add the baking powder, baking soda and curd to the milk mixture and mix well. Add more milk if needed to adjust consistency. Finally, add the lemon juice and mix. Transfer the mixture to a buttered and lined mold. Bake in a preheated oven at 160°C for 35 to 40 minutes. When done, remove from the oven, let cool, cut into pieces and serve.

PALM LADDU

Ingredients

2 cups fresh coconut scraped

2 cups palm pulp

1½ cups dry roasted pressed rice powder

2 cups of sugar

½ cup mixed nuts

2 tablespoons of palm oil

Method

Heat the palm oil in a non-stick pan. Add the grated coconut, the palm pulp and the sugar, cook for 10 minutes. When the water dries up, add 1 cup of roasted pressed rice powder and condensed milk to it. Mix well and cook until it becomes sticky and you can make laddu from the mixture. Now add the mixed nuts and turn off the heat. Mix continuously for 2-3 minutes. Transfer the prepared mixture to a bowl and let cool. Divide the prepared mixture into equal portions, shape them into laddus. Coat the laddus with the remaining roasted pressed rice powder. Store or serve.

Photo: LS Archives/Sazzad Ibne Sayed

[ad_2]
Source link

Rozella J. Cook