Extracting pulp

1. Remove the crown from the sugar palm and discard the fibrous skin.
2. Now separate the sugar palm from the mid.
3. It will easily be separated and you will get 2 or 3 seeds covered with pulpy fibrous fruit.
4. Now sprinkle some water over a seed.
5. Take either a basket or a grater or an edgy container or bowl and start grating the fruit.
6. The fruit pulp will easily be separated from the seed while grating.
7. You can sprinkle water once in a while doing it.
8. Once done, strain the pulp to remove the fiber.

To make Filling For Patishapta

1. To start, grab a kadhai and pour in 3 cups of either taler mari or taler rosh.
2. Cook on low heat for five minutes to reduce the sugar palm extract and bitterness.
3. Afterward, turn off the heat and set aside one cup of sugar palm reduction.
4. Mix in 1/2 cup of milk to the reduction and cook on low flame for 2 minutes.
5. Add 2 more cups of milk and continue cooking on low flame for another 5 minutes.
6. Afterward, mix in 2 cups of Jaggery and cook on low flame for another 5 minutes.
7. Take out one-third of the mixture to create Taal Patishapta and use the remaining to make taler kheer. The recipe for taler kheer will be provided later.
8. Then, add 1/3 cup of Sooji to the 1/3 mixture kept for patishapta and cook on low flame for 2 minutes.
9. Lastly, mix in 1/2 cup of scrapped coconut to complete the stuffing for Taler Patishapta.

Batter for Patishapta Shell

1. In a bowl, mix 1 cup of all-purpose flour and 1/3 cup of rice flour to create the batter for the Patishapta shell.
2. Begin by adding 1/2 cup of sugar palm reduction to a bowl, followed by 1/2 tsp. of salt (optional).
3. To sweeten the batter, mix in 1/2 cup of jaggery before adding 1.5 cups of milk in three parts while mixing.
4. Once the batter is semi-runny, add another 1/2 cup of sugar palm reduction and fold it lightly.
5. Allow the batter to rest at room temperature for 15 minutes before proceeding to make Taaler Patishapta.

Making Taler Patishapta

1. Instead of a brush, consider using the stem of an eggplant to grease the pan with ghee.
2. If possible, use a non-stick pan for the best results when making crepes or pancakes.
3. Begin by applying Ghee to a pan.
4. Pour one ladle full of Patishapta batter, and spread it evenly to create a round crepe.
5. Keep the flame low and lightly spread the ghee to ensure even cooking.
6. Cover the pan with a metal plate or lid and cook for one minute.
7. After opening the lid, the edges of the crepe should be crispy and the Patishapta should be cooked.
8. Use a spatula to loosen it from the pan and add 2 tablespoons of Patishapta filling.
9. Flip the crepe and roll it up to create a wrap.
10. Place the Taler Patishapta on a plate and repeat the process with the remaining batter and filling.