Скачать или смотреть একদম নরম তুলতুলে তালের রসবড়া |Taal er Rasbora in Bengali | RANNAR NATUN RASAYON

একদম নরম তুলতুলে তালের রসবড়া |Taal er Rasbora in Bengali | RANNAR NATUN RASAYON #palmfruit #dessert #taler_bora_recipe #talermalpua #talerpitharecipe #talerrasbora #palmfruits #palmfruit #food #recipe #viral #indianfood #indiancuisine #bengalicuisine #bengalifood #bengalirecipe #dessert #rannarnatunrasayon #taler_bora_recipe #talerpithe #trending #easyrecipe #palmfruits




Palm Fruit Rasbora (তালের রসবড়া / Sugar Palm Rasbora) is a traditional Bengali sweet made during the monsoon season when ripe palm fruits (taal) are available. It’s basically deep-fried palm fritters soaked in sugar syrup, somewhat like gulab jamun but with the rich aroma of palm fruit.

🌴 Ingredients

Ripe palm fruit pulp – 3 cups (strained to remove fibers)
Khoya Kheer - 150 gm

Rice flour – 1 cup

All-purpose flour (maida) – 2 tbsp

Sugar Syrup:



Salt – a pinch


Oil – for frying

For syrup:

Sugar – 2 cup (or jaggery for richer taste)

Water – 1cups

Cardamom – ½ tsp

🌴 Method

Prepare Palm Pulp

Mash ripe palm fruit, separate fibers and seeds.

Strain through a sieve to get smooth pulp.

Make Fritter Batter

In a bowl, mix palm pulp, Khoya kheer rice flour, maida

Batter should be thick (like pakora batter).

Fry the Boras

Heat oil in a deep pan.

Drop small spoonfuls of batter into hot oil.

Fry on medium heat until golden brown and crisp.

Prepare Syrup

Boil water with sugar/jaggery and cardamom until slightly sticky.

Soak Boras

Add hot fried boras into warm syrup.

Let them soak for 1–2 hours so they absorb the sweetness.

Serve

Soft, juicy Palm Fruit Rasboras are ready! Serve chilled or at room temperature.








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