Taler Bora Recipe: The Ultimate Bengali Festival Sweet | Easy & Authentic |Make it Like a Pro!

Cut the ripe palm fruit in half and scoop out the soft pulp.

Press the pulp through a sieve to remove fibers and get a smooth pulp.

In a large bowl, combine wheat flour, rice flour, semolina, grated coconut, fennel seeds, cardamom powder, and a pinch of salt.

Gradually add the palm pulp to the dry mixture.

Pour in the condensed milk and mix well.

If the batter is too thick, add a little water to adjust the consistency.

Let the batter rest for about 20-30 minutes.

Heat ghee in a deep frying pan on medium heat.

Once the oil is hot, drop small spoonfuls of batter into the oil.

Fry the Taler Bora until golden brown and crisp on both sides.

Remove with a slotted spoon and drain on paper towels to remove excess oil.

Serve the Taler Bora warm or at room temperature.

Equipment Needed