Sweet Palm Fruit Vadas

Palm fruit has been found in many forms specially in India and in other Asian counutries.. During early summer palm seeds are being sold throughout the market and in late summer the riped palm fruit is available which is juicy with fibrous outer layer. Palm fruit is healthy and rich in vitamins – like A, B, C and also full of minerals as – potassium, iron, calcium, phosphorous and zinc.  

The palm juice is used to make pancakes, sweets, kheer, snacks (vadas) and many more and Bengalis are expert in preparing many verities from the yellowish juice that is obtained from the ripe palm fruit. 

Bengalis are expert of making various sweet dishes from the yellowish fluid or juice obtained from ripe palm fruit. The only tough thing is to get the juice out of the kernels, but it is worth doing this hard work as you will really enjoy the taste on every bite of this Sweet Palm Fruit Bora. 

Amongst all other recipes the famous preparations are Taler Bora or Vada (তালের বড়া), or Taalkheer (তাল ক্ষীর), which is basically a combination of palm fruit juice with milk and sugar.

SWEET PALM FRUIT VADAS

Servings: 8 to 10

Ingredients:

Ripe Palm Fruit - 1

Sugar - 1 cup, or as per your taste

Flour - 2 cups

Mustard Oil - for deep frying

Preparation:

Take out the top portion of the palm fruit. The brown skin to be peeled off to get the yellow ripened fibrous layer. Now separate the kernels (edible center within the hard shell), normally you will find 3 to 4 kernels.

Soak them in water for 1 hours, to make the kernels juicy and it also helps you to remove the juice.

To remove the juice, squash the kernels on any hard plastic or metal plate with lot of holes in it, keeping a bowl below the plate. So when you start rubbing the kernel on the plate, the juice will easily come out and gather in the bowl.

Once the juice is collected, add flour, sugar into the juice. Mix them well by stirring continuously with your hand. Check the consistency of the mixture as it should be thick enough, if not then use some more flour as the mixture should have dropping consistency. Taste it, add sugar if required. To check the consistency see my video.

Heat sufficient mustard oil in a deep thick bottomed frying pan.

Drop the mixture with a spoon, or best you can use your hand to make small round vadas.

Deep fry them properly till they becomes deep brown. Remove them and keep them on paper towel to soak extra oil

Enjoy the Sweet Palm Fruit Vadas. You can keep this vadas for 3 to 4 days without refrigeration.