6 Delicious Palm Jaggery Recipes: From Kheer to Pancakes
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About 6 Delicious Palm Jaggery Recipes: From Kheer to Pancakes
Indulge your sweet tooth with the unique flavor of palm jaggery in these 6 delectable dessert recipes. From creamy kheer to fluffy pancakes and crispy bora, each bite is a celebration of this natural sweetener.Discover the art of extracting and preparing fresh palm jaggery, then dive into our easy-to-follow recipes for traditional Bengali treats like pithe. These delightful desserts are perfect for any occasion.Experience the rich culinary heritage of Bengal with every mouthful of these irresistible palm jaggery creations.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Ingredients
Palm Jaggery Extract
- 1 bowl Palm Extract
Base Ingredients
- 1 ltr Milk
- 1 cup Ghee
- 1 cup Jaggery for extra sweetness), organic (optional
- 1 tsp Cardamom Powder
Optional Garnishes
- 1 cup Heavy Cream
- 1 cup Cottage Cheese cubed
Taler Pancake Ingredients
- ½ cup Rice Flour
- ½ cup Whole Wheat Flour whole
Taler Payash Ingredients
- 1 handful Rice
Taler Patisapta Ingredients
Instructions
- Wash the palm fruits and peel the skin. Rub them with a pinch of salt. Gently mash the fruits while sprinkling water to extract the juice. Strain the juice to remove any solids.
- Boil the extracted palm juice. This step is crucial to reduce the alcohol content and stabilize the flavor. Set the boiled extract aside.
Taler Kheer
- In a saucepan, boil the milk until it thickens. In a separate pan, boil the palm extract until thickened, then remove from heat. Add the semolina, chopped nuts, coconut, cardamom powder, and thickened milk to the palm extract. Mix well. Return the mixture to low heat and cook until well combined. Garnish with paneer cubes and fresh cream before serving.
Taler Pancake
- In a bowl, prepare a thick batter by combining rice flour, whole wheat flour, and milk. Heat a griddle and place banana leaves on it (this adds a subtle aroma). Lightly grease the leaves with ghee. Pour a ladleful of batter onto each leaf and spread it evenly. Sprinkle chopped coconut over the pancakes. Cover and cook for about 10 minutes, or until golden brown. Cut into pieces and garnish with fresh cream. For added sweetness, sprinkle with organic jaggery powder.
Taler Pithe
- Prepare the appam maker by placing banana leaves or turmeric leaves in each mold and greasing them with ghee. Pour the same thick palm batter used for pancakes into the molds. Cook for about 10 minutes, or until the pithe are cooked through. Garnish with fresh cream and serve.
Taler Bora
- Heat ghee or oil in a pan. Drop spoonfuls of the thick palm batter into the hot oil. Fry until golden brown and fluffy. Remove and serve hot.
Taler Patisapta
- First, make the filling. In a pan, combine palm extract, chopped nuts, semolina, cardamom powder, coconut, and thickened milk. Cook over medium heat, stirring continuously, until the mixture thickens and dries. Set aside.
- In a bowl, whisk together rice flour and whole wheat flour. Gradually add milk until a thin crepe batter forms. Heat a lightly greased griddle. Pour a ladleful of batter and spread thinly. Place a spoonful of the prepared filling in the center of the crepe. Fold the crepe over the filling. Cook until golden brown. Serve warm as a snack.
Taler Payash
- In a pot, bring milk to a boil. Add bay leaves, cardamom pods, and rice. Stir frequently to prevent the rice from sticking to the bottom. Simmer until the rice is cooked and the milk has thickened. Add the palm extract, chopped nuts, and fresh cream. Stir well and serve warm.
Recipe Notes
Expert Tips
- For a richer flavor, try roasting the vegetables before blending them into the soup.
- Adjust the seasoning to your liking. Add a pinch of red pepper flakes for a touch of heat.
- Garnish with fresh herbs or a dollop of sour cream or yogurt before serving.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 1624kcalCarbohydrates: 120gProtein: 33gFat: 115gSaturated Fat: 64gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gCholesterol: 251mgSodium: 287mgPotassium: 833mgFiber: 7gSugar: 68gVitamin A: 1293IUVitamin C: 1mgCalcium: 678mgIron: 3mg
Geeta Biswas
Articles: 919
3 Comments
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Such an enticing dish! Thanks for the recipe.
This looks so inviting! I’m eager to try it.
This is fantastic! Thank you for sharing.