Taler Pitha / Palmyra fruit Steamed Cake

 Palmyra fruit / Taal / Tardgola  / Sugar palm 

The palmyra fruit is eaten while the outer covering is still unripe during summers… once the fruit is riped then the inside of the fruit becomes yellow and pulpy from inside. In Bengal it’s said in the month of Bhadro (August) tal fruit becomes ripe, it is used to make different types of dishes like pitha , fritters, kheer, luchi etc. This dishes made from Tal are offered to Lord Krishna on Janmashtami day in Bengal. 

The fruit is peeled, the pulp is extracted and then strained. Sugar and pinch of salt are added to the pulp and then simmered. The pulp can be stored in the fridge for further use. Since Janmashtami is just around.. today we made Taler pitha / Palmyra fruit steamed cake. It’s a sweet dish. Milk and sugar is used to make the dish, but I have used condensed milk to give richness to the taste. 

Ingredients 

1/4 cup Rice flour 

1/4 cup Semolina 

1/4 tsp Salt

1/4 tsp Cardamom powder 

1/4 tsp Baking soda

1/4 tsp Baking powder 

1 tsp + 1/2 tsp broken Cashews

1 tsp Raisins

1/4 cup Grated Coconut 

1/4 cup or more Condensed Milk as per the sweetness 

1/2 cup Palmyra fruit Pulp

1/4 cup Ghee

Method 

Take a bowl, add rice flour, semolina, salt, cardamom powder, baking soda and baking powder. Mix all the ingredients together. Add ghee, condensed milk and the pulp. Mix well. The batter has to be thick and dropped consistency. Add 1 tsp broken cashews and raisins, mix well. Pour the batter into a greased container. Sprinkle the grated coconut. Gently mix the batter. Add the remaining broken cashews. Steam the batter for 25 minutes or until done. Insert a toothpick to check. Once done cool the Taler pitha and enjoy.