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About this recipe: The pulp of palm fruit (Tal) is used to make an extract,known as Tal er rosh. It has a distinct flavor that makes this round shaped pitha so unique. It is sweet, soft and savorous and is usually served warmed or chilled. It is made when palm fruit becomes widely available in Bengali month of Bhadra ( mid-August to mid-September). Often times, the extract is frozen so that the pithas can be made in winter.
It is delicious by itself.