Palmyra Plam Pudding / Taaler kheer

Palmyra /Toddy Palm is used in making palm sugar / jaggery. It is eaten raw when unripe and when it is ripe the pulp is used in making sweets. Bengalis make many sweets using this pulp like  bora, kheer, luchi, shondesh and pithe.

This pudding is my all time favorite. It has many childhood memories, my mother use to make this irresistible dessert in many festivals.

Print Recipe
Palmyra Palm Pudding / Taaler kheer
Course Dessert
Cuisine Bengali, Indian
Prep Time 45 mins
Cook Time 15 mins
Servings
persons
Ingredients
Course Dessert
Cuisine Bengali, Indian
Prep Time 45 mins
Cook Time 15 mins
Servings
persons
Ingredients
Instructions
  1. Wash and peel the Palmyra palm. Palmyra palm generally has 3 kernels which contains the pulp.
  2. Add water little by little to the kernels and one by one squeeze the pulp. You may also use a grater to extract the pulp.
  3. Hang the pulp for 2 hours in a cheese/muslin cloth to discard the excess water. This also removes the bitterness from of the pulp.
  4. In a pan boil milk till reduced to half.
  5. Add coconut and Palmyra palm pulp to the milk and cook for more 15 mins or till reaches required consistency.
  6. Serve cold.
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