Toddy Palm Fruit IDLI | Asian palmyra palm Fruit Juice Recipe | Sweet Dishes From Ripe Palm Fruit video in ‪@FishHuntingFishing‬
Borassus flabellifer, the Asian palmyra palm, toddy palm, or sugar palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.
The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to a Mango. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluidic substance obtained from a ripe palm fruit. These include Mustard oil fried Taler Bora,tastes best when fried in Sunflower oil (তালের বড়া), or mixed with thickened milk to form Taal-kheer (তাল ক্ষীর).
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