Taaler Kheer - Janamashtami Special

(Adapted from Silence Sings with Kamalika C: Tal Kheer)

The month of August...was also a month of holidays. There was Independence day, Rakshabandhan, and Janamashtami.

This Janamashtami, I made Taaler kheer and Taaler Bora.

The Taal or the Palmyra fruit grows abundantly in Bengal during the monsoon season. So, it a custom to make sweets out of this fruit as prasad for Nandadulal a.k.a Shri Krishna.

This is what the fruit looks like:

Taal/Palmyra fruit (Picture Courtesy: www.dreamstime.com)

Taal kheer is a delicious dish that is surprisingly easy to make. 

I got the recipe from my talented friend Kamalika's blog. You can find the recipe here.

Here is how I made it:

Ingredients:

Taal/Palmyra pulp : 2 cups

Sugar: 1 cup

Grated Coconut: 1 cup

Evaporated milk/Kheer: 1 cup

Process:

1. To prepare evaporated milk/kheer, take 2 and a half cups of milk in a pan and add 1/2 cup of sugar to it. Place the pan to simmer over low heat and keep stirring from time to time. The milk will thicken gradually and turn a light brown colour. You should continue this process till 2 and a half cups of milk has reduced in quantity to about 1 cup. Set aside to cool.

2. In a deep bottom vessel, mix all the ingredients thoroughly with a ladle.

3. Now place this vessel, containing the mixture, on a low flame. Keep stirring continuously till the mixture turns a nice golden-brown and you get a lovely aroma characteristic to Taal.

4. Take off the flame. Cool to room temperature. You can garnish it with some grated coconut or enjoy as is. Super yummy and super simple!