1. Grate the Coconut and keep that aside.

Extracting Juice from the Ripe Tal

1. Wash Tal thoroughly and remove the crown of the fruit by pressing inwardly and removing the outer black skin from the Fruit.
2. Now separate the fibrous Kernels (seeds) by pressing softly. Mostly Big sized Tal has two or three Kernels inside.
3. Take some water in a bowl to sprinkle over the kernels; you may need it while separating the Juice from the kernel of Tal.
4. Grate the fibrous kernels one by one and you will get the juice separated from the fiber (as shown in the picture).
5. If required sprinkle some water on the kernel while extracting the juice.
6. Following the same process extract juice from the remaining kernels and Keep the bowl containing the Juice aside.

Making of the Batter and Frying Sugar Palm Fritters (Taler Bora):

1. Take the Juice extracted from Ripe Tal in a wok and start cooking the Juice on a medium flame for around 5-7 minutes or until the Juice changes the color a bit and thickened to the consistency of condensed milk.
2. Switch the flame off and wait to leave it for around 5 minutes to allow the Juice to cool down a bit.
3. Now add Wheat Flour and mix vigorously and then mix Semolina, Rice Flour, and Nigella Seed one by one and mix thoroughly.
4. Add Grated Coconut and again give the mixture a good stir.
5. Finally, add Sugar Cane Jaggery (semi-liquid in texture) to the mixture and mix properly.
6. The batter is now ready for frying.
7. Keep a small cup of Wheat Flour handy in case you found the batter runny while making the fritters. You can add extra flour to make the batter a bit thick.
8. Heat sufficient oil in a Deep bottom Pan for deep frying the fritters.
9. Using your hand or a spoon and pour 1 Tbsp. batter in the oil to make Taler Bora.
10. Fry around 10-15 Taler Bora at one go depending on the size of the pan.
11. In medium flame fry, Taler Bora for around 5 minutes or until the fritters turn deep brown in color.
12. Strain Taler Bora from Oil and soak the oil using tissue paper or a kitchen towel.
13. I prefer to serve Taler Bora at room temperature instead of serving hot.
14. In fact, it tastes better if served after one day of making.