Palm Pulp
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- About
- Ingredients
ESF Taaler Rosh/ Palm Pulp
Made with love. Free of chemicals.
Handcrafted in nano batches | No preservatives or fillers
Let’s say we set on a mission to revive the cherished heritage of Bengal's monsoons, bringing back the nostalgia of slow, serene afternoons spent lovingly extracting the precious Taal er rosh, or Palm Pulp, from the heart of the fruit. Picture the beautiful, slow ritual of rubbing the Taal on a cane basket, a tradition passed down through generations, as the monsoon rains sing their ancient lullaby.
Now, we invite you to relive those golden moments with the ESF Palm Pulp delivered right to your doorstep. With each bottle of this rare, seasonal treasure, you can recreate the magic of Taal er bora, the velvety richness of Taal er kheer, or venture into new culinary delights and transform the simple into the sublime.
Storage Instructions: Please refrigerate once received.
Shelf life: 6 months
Taal Kheer recipe:
- In a saucepan, add 250 g whole milk and set it to boil. Reduce it slowly to nearly 40% its original volume.
- Add the ESF palm pulp in a second saucepan. Add sugar and salt to taste, as product already has sugar.
- Cook it on low heat until it thickens (approx. 10 mins).
- Add grated coconut and continue slowly cooking (approx. 5 mins).
- Once the milk has reduced, add it to the pulp.
- Continue cooking until you reach the desired consistency. Please note to take the kheer off the heat when it's slightly thinner as it will thicken once it cools down.
Tradition. Carefully crafted.
