If I say Taler Bora then Tal kheer by default comes next. Bengalis are the passionate sweet lovers. And when it comes to Taler Bora or Tal Kheer they become more nostalgic what I realised after I posted the Taler Bora recipe. Taler Bora or Tal Kheer is mainly associated with our Grandmas and Mothers who never fail to make this delish dish during the pick season of Tal/Asian Palm Fruit. Mainly I found those who are settled abroad are missing all those special Bengali sweet delicacies and when they gave me the feedback they sounded more sad and nostalgic . Now a days our fast life also made us lazy to make all these dishes. I have seen my mom to make Taler Bora and Tal kheer every year before Janmashtami. But I have never shown any interest to this dish. As Tal is one the most annoying fruit for me because of the smell. Even now also I don't like it. But this year I learnt it from my Mother-In-Law. She also makes every year and each and everybody in the family except me, rejoices on this dish.
My last post was on Taler Bora. This time I am going to share the recipe of Tal Kheer. If we discuss on or raise the topic of Taler Bora, Tal Kheer will come by default with it. Taler Bora and Tal Kheer pair each other perfectly when it is tasted both together. So here is the recipe. Hope you will enjoy. It is very rich in taste as one will get the flavour of the Tal, the kheer and the coconut.
Tal/ Asian Palm Fruit- 2 cups
Grated Coconut- 1 cup
Kheer- 1 cup (Made it condensing 2 & 1/2 cups of milk with 1/2 cup sugar)
- Mix everything nicely. Take a Kodai/ pan and add the mixture.
- In a slow flame keep on stirring it till it turns semi brown and thick. You will start to get the aroma of the well cooked Tal Kheer.
- Take it off the flame and enjoy.
This one is the third post of the Blogging Marathon Event of Kolkata Food Bloggers. The Bloggers participating in it:
1. Amrita - Vishal @ http://amritavishal127.blogspot.in/
2. Archita @ http://architashomecooking.blogspot.in/
4. Sayantani @ ahomemakersdiary.com