Taler bahar

4 from 3 votes

Taler bahar, August - September is the time when we get ripe palm. I went to market and saw there are Palm ripped (tal). I selected the blackish one. It was very juicy I got enough extract. Then I thought
I could try more recipes with the extract. We should always use fresh, otherwise it has a tendency to alcoholic. That's why after collecting the extract we must boil thoroughly to lock the alcoholic process. I prepared taler kheer, taler pancake, taler pithe, taler bora, taler patisapta, taler payash.
With same ingredients I made all these various. It has natural sweetness and flavour. I made all these dessert sugar free. I used ghee because all these are dessert items. After then I used organic jaggery powder for those who like more sweet.
Prep Time 20 minutes
Cook Time 45 minutes
Recipe Taste Sweet
Servings 4


  • 1 bowl palm extract
  • 1 litre milk
  • 1 cup cream fresh
  • 1 cup coconut chopped, fresh
  • 1 cup dry nuts
  • 1 handful rice
  • 1 cup jaggery powder organic
  • 1 tsp cardamom powder
  • 1 cup ghee
  • 1 cup paneer cubes
  • ½ cup rice flour
  • ½ cup semolina
  • ½ cup wheat flour


  • Wash and peel off the skin then rub with pinch of salt. Again and again sprinkle little water and mash to squeeze the juice then strain.
  • Boil to lock the alcoholic process then keep separate.
  • Now use required amount for each recipe.

Taler kheer

  • Boil the milk until thick. Boil the palm extract until thick then put off the flame. Add semolina, dry nuts, coconut, cardamom and milk. Mix evenly with palm extract then again put on the flame and cook. After then garnish with paneer cubes and fresh cream.
    Taler kheer

Taler pancake

  • Make a thick batter added rice flour, wheat flour and milk. Bake on banana leaves on a griddle. Pour the thick batter and spread with chopped coconut. Cover the lid and bake for 10 minutes. After then cut in pieces and garnish with fresh cream. You can add jaggery powder for those who like more sweet.
    Taler pancake

Taler pithe

  • Take the appam maker put some banana leaves or turmeric leaves then apply ghee. With the same thick palm batter bake on appam maker. 10 minutes later it will ready to serve. Garnish with fresh cream.
    Taler bahar - Plattershare - Recipes, food stories and food lovers

Taler bora

  • Take the same palm mixed thick batter and fry on ghee or oil. It will become fluffy then take out and serve.
    Taler bahar - Plattershare - Recipes, food stories and food lovers

Taler patisapta

  • Make a filling with adding Palm extract, dry nuts, semolina, cardamom coconut and thick milk. Stir continuously on flame to make dry. Then keep separate.
  • Take a mixing bowl add rice flour and wheat flour. Mix evenly then slowly add milk as required to make a thin consistency. Apply ghee on the griddle, then pour the thin batter and spread. Put the filling on center and fold. Ready to serve any time as a snack.
    Taler bahar - Plattershare - Recipes, food stories and food lovers

Taler payash

  • First start boiling the milk, add bay leaves, cardamom and rice. Stir continuously rice should not stick to the bottom. When it becomes thick add palm extract, dry nuts and fresh cream. It will ready to serve. You can see how I prepared all the 6 recipes with same ingredients.
    Taler payesh


Please appreciate the author by voting!

4 from 3 votes

Recipe Nutrition

Calories: 1624 kcal | Carbohydrates: 120 g | Protein: 33 g | Fat: 115 g | Saturated Fat: 64 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 30 g | Cholesterol: 251 mg | Sodium: 287 mg | Potassium: 833 mg | Fiber: 7 g | Sugar: 68 g | Vitamin A: 1293 IU | Vitamin C: 1 mg | Calcium: 678 mg | Iron: 3 mg

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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