Taler Kheer
Taler Kheer is a traditional Bengali dessert made from ripe palm fruit, milk, and sugar. It's a creamy, sweet delight that is often enjoyed during the monsoon season when palm fruit is in abundance. Ingredients: Full cream milk, Cardamom powder, Sugar
60min
Cook Time
4
Servings
Recipe
250 kCal
Recipe
1
Take a ripe palm fruit (taler), cut it into half and scoop out the pulp. Mash the pulp well and strain it to remove the seeds and fibres. You should have about 1 cup of pulp.
2
In a heavy-bottomed pan, pour 1 litre of full cream milk and bring it to a boil. Keep stirring to avoid burning at the bottom.
3
Once the milk starts boiling, reduce the heat to low and let it simmer until it reduces to half its original volume. This should take about 30-40 minutes.
4
Add 100 grams of sugar to the reduced milk and stir until the sugar is completely dissolved.
5
Now, add the strained palm fruit pulp to the milk and mix well. Cook on low heat for another 10-15 minutes until the kheer thickens to your desired consistency.
6
Finally, add a pinch of cardamom powder for flavour and mix well. Turn off the heat and let the kheer cool.
7
Taler Kheer is best served chilled. Refrigerate for a few hours before serving.
Nutrition
250
kCal
6 g
Protein
8 g
Fat
40 g
Carbs
Full Cream Milk
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Cardamom Powder
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Sugar
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