Prep Work

1. Scrap the coconut and keep it aside. 

Extracting Sugar Palm Juice

1. First, remove the crown of the sugar palm and get rid of the fibrous skin.
2. Then, separate the sugar palm from the mid. This should be an easy task and you'll end up with 2 or 3 seeds covered in pulpy fibrous fruit.
3. Sprinkle some water onto a seed and then use a basket, grater, edgy container,  to grate the fruit.
4. During this process, you can sprinkle water every now and then.
5. The fruit pulp will separate easily from the seed while grating.
6. Once done, strain the pulp to remove the fiber (See notes).

Making Sugar Palm Reduction

1. When using Tal Rash in a recipe, it's important to have sugar palm reduction.
2. I recommend making a large batch so that it can be stored for multiple uses and can enhance different dishes.
3. Additionally, the reduction can counteract the bitterness of palmora juice.
4. Begin by cooking the tal rash over a low flame for approximately 5-6 minutes.
5. Continuously stir the mixture and turn off the flame once it is finished. Afterward, take 3 cups of this reduction to prepare Taal Kheer.

Making Taler Payesh aka Taal Kheer

1. Another interesting tip is to use a portion of the Taal Kheer to make the filling for Taal Patishapta, as I have previously shared the recipe for it.
2. This process is like a chain reaction or a relay race, where one fruit can be utilized to create various delicious dishes. Although it may seem complicated, it is an innovative way to make the most out of a single ingredient.
3. Firstly, take a kadhai and pour in 2.5 cups of reduced taler mari or taler rosh.
4. Add ½ cup of milk to the reduction and let it cook on low heat for 2 minutes.
5. Next, add 2 more cups of milk and continue cooking on low heat for another 5 minutes.
6. After that, add the Jaggery and cook on low heat for another 5 minutes.
7. Remove one-third of the mixture to make Taal Patishapta and use the rest of the mixture to prepare taler kheer.
8. To make Taaler Payesh, add raisins and cashew nuts to the remaining mixture in the pan.
   Add half of the scrapped coconut and stir lightly.
9. Cook for 5 minutes.
10. Then, add 1/2 cup Sugar Palm Reduction and mix lightly with the Taal Kheer.
11. The Kheer will turn yellow and can be transferred to a bowl.
12. Lastly, mix the remaining scrapped coconut and serve the Tal Kheer at room temperature or chilled.