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তেল না দিয়ে বানান কলাপাতায় তালের পিঠে | Smoky Tal Pithe | RANNAR NATUN RASAYON #talerpitharecipe #coconut #bhapapitharecipe #nooilrecipe #lessoilcooking #palmfruit #taler_bora_recipe #dessert #bhog #bengalicuisine #bengalifood #bengalirecipe #dessert


Here’s a traditional recipe for Kolapatai Tal Pithe (তালের পিঠে কলাপাতায় ভাপে/সেঁকে):

🥥 Ingredients

Ripe palm pulp (তালের রস/গুড়) – 2 cup

Govindobhog Atop Rice flour – 4 tbsp

Grated coconut – 3 tbsp

Powder Sugar - 1 Cup

Milk – ½ cup (optional, for softness)


A pinch of salt

Ghee/oil – for greasing

Banana leaves – cut into medium pieces

Method


Step 1 – Prepare the banana leaves

Cut banana leaves into small rectangular pieces.

Lightly warm them over low flame so they soften and fold easily.

Grease one side with ghee or oil.

Step 2 – Make the batter

In a bowl, mix palm pulp, rice flour, grated coconut, Powder Sugar, milk (if using), and a pinch of salt.

Whisk well into a thick but spreadable batter.

Step 3 – Wrap in banana leaves

Take a greased banana leaf piece.

Spread 2–3 tablespoons of batter on it.

Fold the leaf into half (like a pocket) or triangular shape to enclose the batter.

Step 4 – Cooking methods



Pan roasted version

Heat a tawa/pan on low flame.

Place the wrapped pithes and roast on both sides till cooked, with a smoky banana leaf aroma.


Steamed version

Arrange the wrapped pithes in a steamer.

Steam for 10–12 minutes until cooked and set.


Step 5 – Serve

Once done, peel the banana leaf and serve hot.

Can be eaten plain or with extra liquid jaggery/milk.

🌿 The smoky aroma of banana leaf with the sweetness of palm pulp and coconut makes this pithe truly special.





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