Taler Malpua is a favorite dish in Bengali households during Janmashtami for generations. This recipe is believed to be one of Lord Krishna’s favorite foods, and its preparation is seen as a way to honor him. The tradition of making this recipe from the tal fruit dates back centuries, with recipes being passed down through families, each adding its own unique touch.
My Family’s Connection to Taler Malpua
As a child, I often heard from my grandmother that the sugar palm fruit (tal) was one of Lord Krishna’s favorite foods. During Janmashtami, she would prepare various sweets made from tal, such as Tal er Ros Bora, Tal Kheer, or Taler Malpua. This tradition was an essential part of our celebration, but after her passing, it became less frequent in our home.
However, for the past two years, I’ve made it a point to bring tal back into our family’s Janmashtami celebrations. Since the fruit is abundant in the month of Shravan, and knowing its significance to Lord Krishna, I decided to revive this tradition. I chose to make a dry version of Taler Malpua, which turned out soft, fluffy, and perfect for modern tastes.
Ingredients Needed for Taler Malpua
- 1½ cups Tal (Palm fruit) Pulp
- ¼ cup shredded coconut
- ½ cup all-purpose flour
- ½ cup rice flour
- 1 teaspoon baking powder
- A Pinch of Salt
- 1 teaspoon jaggery (gur)
- refined oil for frying
Preparing the Tal Pulp
Extracting the tal pulp is a tedious step in making Taler Malpua. If you’re using fresh sugar palm fruit, peel the black skin, grate the kernels and extract the pulp. Strain the pulp to remove any fibers or seeds, ensuring you have smooth tal pulp. The quality of the pulp directly affects the texture and taste of the Malpua.
Mixing the Batter
Begin by combining the dry ingredients: all-purpose flour, rice flour, baking powder, and a pinch of salt. In another bowl, mix the tal pulp with shredded coconut and jaggery. Gradually add the dry mixture to the wet ingredients, stirring continuously to form a smooth batter. The consistency should be thick yet pourable.
Frying the Malpua
Heat refined oil in a deep frying pan over medium heat. Carefully pour a small ladleful of batter into the hot oil, spreading it gently to form a round shape. Fry the Malpua until golden brown on both sides, flipping occasionally to ensure even cooking. Remove the Malpua from the oil and place it on paper towels to drain excess oil.
Serving Suggestions
Taler Malpua can be served warm or at room temperature. Traditionally, it is paired with Rabri or fresh cream. For a modern twist, you might consider serving it with a scoop of vanilla ice cream or a drizzle of honey.
Taler Malpua is more than just a dessert; it’s a celebration of tradition, culture, and family. By reviving this recipe, we not only honor our ancestors but also create new memories for future generations. This Janmashtami, why not try making Taler Malpua at home and experience the joy of this delightful sweet?
FAQ
Q: Can I make Taler Malpua without jaggery?
A: Yes, you can substitute jaggery with sugar or even honey, but the taste will vary.
Q: How can I store leftover Taler Malpua?
A: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Q: Can I use ready-made tal pulp?
A: Yes, but ensure it’s of high quality for the best results.
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Recipe Card
Taler Malpua: Janmasthami Special | taler malpua recipe in bengali |Easy Palm Fruit Malpua
Course: SidesCuisine: Bengali CuisineDifficulty: Easy4
servings30
minutes10
minutes22.8
kcalLearn how to make Taler Malpua, a traditional Bengali sweet, with this easy recipe. Perfect for Janmashtami celebrations.
Ingredients
1½ cups Tal (Palm fruit) Pulp
¼ cup shredded coconut
½ cup all-purpose flour
½ cup rice flour
1 teaspoon baking powder
A Pinch of Salt
1 teaspoon jaggery (gur)
Refined oil for frying
Directions
- Take the palm fruit and peel off the black skin.
- Split the palm fruit in half and remove the seeds.
- Soak the peeled fruit in water in a large bowl for a while to soften it.
- Grate the palm fruit to extract the pulp.
- Strain the grated pulp using a large strainer to remove any fibers. Set aside the strained palm fruit juice.
- In a large bowl, mix 1 ½ cups of palm fruit juice with fresh grated coconut.
- Add all-purpose flour and rice flour. Add baking powder and a pinch of salt to the mixture.
Mix everything well and whip the batter slightly to ensure a smooth consistency. - Optionally, add jaggery if you prefer a slightly sweeter taste.If the batter is too thick, add more palm fruit juice to adjust the consistency
- Heat refined oil in a deep frying pan over medium heat. Once the oil is hot, Pour one ladle of batter into the hot oil. Keep the heat between low and medium.
- Fry until the bottom side turns golden brown, then flip and fry the other side until golden.
- Once the Malpua is fully fried, remove it from the oil using a slotted spoon and let the excess oil drain off.
Repeat the process to fry the remaining batter.
Notes
- Ensuring the right consistency of the batter is crucial, as it affects the texture of the final product.
- Avoid overcrowding the pan while frying to maintain even cooking.