Bengali Palm Sugar Muffins: A Taste of Autumn
45 minutes
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About Bengali Palm Sugar Muffins: A Taste of Autumn
Transport yourself to Bengal with the irresistible aroma and taste of these Palm Sugar Muffins. Freshly harvested palm juice, a seasonal treasure, lends its unique sweetness to a delicate blend of semolina and rice flour.These soft, aromatic muffins capture the essence of autumn, offering a nostalgic taste of Bengali tradition in every bite. The subtle sweetness and rich, nuanced flavor create a truly unforgettable experience.Perfect as a snack or a sweet ending to any meal, these delightful treats are sure to impress with their delicate texture and unforgettable taste.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Palm Extract
- 1 cup Palm Extract
Dry Ingredients
- ½ cup Semolina suji
- ½ cup Rice Flour
- ½ cup Sugar
- 1 cup Milk Powder
- ½ tsp Baking Powder
- 1 ½ tsp Salt
Other Ingredients
- ½ cup Syrup
- ¼ cup Sesame Seeds
- ½ cup Butter melted
Instructions
- Begin by extracting the juice from fresh palm fruits. This process may take some time. Peel the skin off the palm fruits. Rub them with a little salt and set aside for 30 minutes. Using a sharp metal grater, extract the juice from the prepared palm fruits. Strain the extracted juice through a muslin cloth to remove any excess pulp or fibers. This ensures a smooth batter. The image shows the palm fruit after peeling and rubbing with salt.
- In a frying pan over medium heat, add the strained palm extract. Stir continuously until the extract reduces and thickens slightly. This concentrates the flavor and helps create a more robust muffin.
- To the reduced palm extract, add the rice flour, sugar, milk powder, semolina, baking powder, and salt. Combine all the dry ingredients before adding them to the wet ingredients to ensure even distribution.
- Mix the ingredients thoroughly until a semi-solid batter forms. Be careful not to overmix, as this can result in tough muffins.
- Preheat your oven to 170°C (340°F) for 10 minutes. Preheating ensures that the muffins bake evenly.
- Brush each muffin cup with melted butter. This prevents the muffins from sticking and adds a rich flavor. Pour the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully cooked.
- Once baked, remove the muffins from the oven and let them cool slightly before removing them from the muffin cups. Brush the tops of the muffins with syrup and sprinkle with sesame seeds for added flavor and visual appeal.
- Serve warm and enjoy the unique taste of these Bengali Palm Sugar Muffins!
Recipe Notes
Good To Know
- It has its own aroma, so there's no need to add any essence.
- For enhanced flavor and a more pronounced palm aroma, roast the semolina lightly before mixing it with the palm extract. This brings out a nutty undertone that complements the sweetness.
- If you prefer a crispier exterior, sprinkle extra sesame seeds on top of the muffins just before baking. The seeds will toast and add both crunch and visual appeal.
- To make these muffins vegan, substitute coconut milk for dairy and use a plant-based syrup such as jaggery syrup instead of honey-based or refined sugar syrup.
Expert Tips
- Don't overmix the batter. Overmixing can lead to tough muffins.
- Fill the muffin liners almost to the top to ensure nicely domed muffins.
- Test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready.
Storage Instructions
- Store cooled muffins in an airtight container lined with parchment paper to preserve their softness and prevent them from absorbing excess moisture.
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Recipe Nutrition
Calories: 433kcalCarbohydrates: 52gProtein: 8gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gCholesterol: 2mgSodium: 855mgFiber: 2gSugar: 28g
Geeta Biswas
Articles: 919
5 Comments
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Such a perfect dish! Thank you.
What a delicious idea! Thanks for sharing.
Looks so good! Can’t wait to try it.
Looks so delectable! Thanks for posting.
I’m eager to make this recipe!