Sugar palm extract

1. Take one ripe sugar palm. You need to extract the pulp.
2. After that, you will have to reduce the pulp by cooking.
3. This reduced pulp will be used in making the luchi.
4. First, remove the crown from the sugar palm. and discard the fibrous skin.
5. Now separate the sugar palm from the mid.
6. You will get 2 or 3 seeds covered with pulpy fibrous fruit.
7. Now sprinkle some water over a seed.
8. Take either a basket or a grater or an edgy container or bowl and start grating the fruit.
9. The fruit pulp will easily be separated from the seed while grating.
10. You can sprinkle water once in a while doing it.
11. Once done, strain the pulp to remove the fiber.
12. Once the grating is done, take the pulp in a pan and start cooking it on low flame.
13. Cook for around 7 minutes.
14. By this time the pulp will be reduced to half and also will be cooked and ready for the next step. Wait till it is room temperature to follow further steps.
15. You need around 2/3 cup- 1 cup pulp to make 20 taal er luchi.

Making Taler Luchi

1. Take All-purpose flour in a bowl.
2. Now add 1/2 Tsp. Salt to it and mix.
3. Add 1 Tbsp. Ghee and mix till the mixture turn crumbly.
4. Now by adding cooked sugar palm pulp (in small portions) to the flour make a semi-soft dough.
5. The dough must not be tough.
6. You may need 2/3 cup to 1 cup reduced pulp to make the dough.
7. Once done, keep the dough for 15 minutes before making the Luchi.
8. Cut the dough into small portions- around 20.
9. Shape each portion into balls.
10. Now heat sufficient vegetable oil in a pan.
11. take one flour ball and place it on the rolling surface.
12. You may spear some oil on it.
13. Now using the rolling pin flatten the flour ball.
14. Make a round-shape flatbread.
15. Now fry the flatbread in the already heated oil.
16. While frying lower the flame.
17. Using a spatula press a bit in the middle while frying.
18. This way, the luchi will be puffy.
19. Once fried from one side, flip it and fry the other side.
20. Strain from the oil and follow the same process shape and fry remaining luchi.