Archive · 30 Aug 2026
Five Taal Recipes Bring Bengal’s Monsoon Fruit to Janmashtami
Taal is a sweet fruit that appears during the rainy season in Bengal.
It is especially popular around Janmashtami, a celebration of Lord Krishna’s birthday.
People can use taal pulp to make many different foods.
Taal er bora are crispy sweet fritters.
Taal rotis are soft flatbreads served with liquid jaggery.
Taal er malpua are soft sweets with crisp edges.
Taal Kadam Pitha is a steamed dough treat filled with coconut and sugar.
Taal er payesh is a creamy rice-and-milk dessert with taal.
Taal, the Asian palmyra palm fruit, ripens during Bengal’s late monsoon season.
Taal er bora combines taal pulp, flour, suji, sugar, coconut and banana before frying.
Taal rotis use taal pulp and wheat flour, and can be served with liquid jaggery.
Taal er malpua is made with taal, sugar, flour, coconut and milk, then fried.
Taal Kadam Pitha and taal er payesh offer steamed and creamy ways to enjoy the fruit.
- Who
- Home cooks and Instagram creators, including chef Dutta, Sarangee Pramanik, Puja Thakur, Chandrima Choudhury and Swad Bela.
- What
- Five recipes use ripe taal pulp in fritters, rotis, malpua, pitha and payesh.
- When
- During the late monsoon season, with Janmashtami falling on September 4.
- Where
- Bengal and parts of eastern India.
- Why
- Taal ripens during the late monsoon and is associated with Janmashtami celebrations.
- Fruit
- Taal, also known as the Asian palmyra palm fruit
- Season
- Late monsoon
- Festival
- Janmashtami
- Featured recipes
- Taal er bora, taal roti, taal er malpua, Taal Kadam Pitha and taal er payesh
- Common ingredients
- Taal pulp, flour, sugar, grated coconut and milk
- Cooking methods
- Frying, cooking on a griddle and steaming