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.
Take the top portion off of the palm fruit. Peel open the ripened fibrous layer. Separate the kernels, there will be around 2-3 of them.
Pour water on a kernel and squash it well so that the juice comes out and collects on a bowl. Do not use too much water. Use only 1 kernel to make 1 cup of sap.
On a bowl add 2 cups of water, atop rice powder, flour and palm fruit sap. Stir and mix well. The mixture should be of dropping consistency. Taste for sweetness and add more sugar if needed.
In a deep thick bottomed frying pan, heat the oil. Fill the mixture in a quarter cup and pour the liquid on to the bubbling oil. Otherwise, you take a lump in your hand and slowly drop it in the oil to make a ball. The medium sized round shape of the ball or pitha will swell in the bubbling oil. Gradually add other more balls. Fry until the pithas turns deep brown. At a time, around 4-5 pithas can be fried.