Taal'er Kheer

A palmyra fruit pudding

  • Cooking time
    30 minutes
  • Calories
    254
    kcal
Recommended by
99.2
%
of
2254
members who rated this recipe on Youtube

Taal is the Bangla name for the toddy palm fruit. Ripe fruits appear in the market in the middle of August and stay on for just over a month. It is a fibrous fruit with a golden-yellow, sweet, fragrant pulp. The pulp is turned into all kinds of sweets in Bengal—fried sweet-savoury fritters (phuluri), taal-flavoured rice puddings, and various other stuffed sweetmeats.

Taal kheer is a pudding made with taal pulp, reduced milk and fresh coconut. It can be eaten on its own or with taaler luchi.

The taal tree is an important part of Bengal's natural landscape. It is a giant among giants—being the tallest tree in Bengal's flora of tall palms such as the coconut, date and betel palms. The tree is loved so much that it has had poems written for it by both of Bengal's greatest poets—Rabindranath and Nazrul. The love endures to this day.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
6 servings
  • 300 g taal (palmyra) pulp
  • 75 g sugar
  • ¼ tsp salt
  • 40 g grated coconut
  • 100 g reduced milk (obtained from 250 g whole milk)

Method

  1. Extract the taal pulp as shown in the video.
  2. In a saucepan, set 250 g whole milk to boil. Reduce it down to approximately 40% its original volume.
  3. Meanwhile, in a second saucepan, add the taal pulp along with sugar and salt.
  4. Cook it on low heat until it thickens slightly (10 mins).
  5. Add grated coconut and continue cooking (5 mins).
  6. Once the milk has reduced, add it to the pulp.
  7. Continue cooking until you reach the desired consistency (remember that the kheer will thicken as it cools, so take it off the heat when it's slightly thinner than what you are aiming for).

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
    kcal
Viewers liked this
%

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
    kcal
Viewers liked this
%

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%
See all New recipes »
More
monsoon
recipes
View all »
No items found.
More
Snack
recipes
View all »

Jhal Sooji

Sooji (semolina) cooked in Bengali spices and seasonal vegetables: a healthy and hearty breakfast.

  • 45 minutes
  • kcal

Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • 1 hour
  • kcal
More
autumn
recipes
View all »
  • 2 hours
  • 162
    kcal

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

  • 40 mins
  • 69
    kcal

Labra

Fresh seasonal vegetables from late autumn, stewed together with ginger and Bengali five spice—fit for an offering to the Goddess

  • 2 hours, 30 minutes
  • 373
    kcal