Wash the fruit thoroughly, remove the crown, gently peel the outer brown skin and separate the kernels. (Tal typically has 2 or 3 kernels inside.) Keep the kernels in a bowl. Wash the fruit and remove the crown.
Splash a little water on a kernel, massage the kernel gently to soften the flesh. (This step needs patience and can tend to be messy, trust me the labour is worth it)
Now keep rubbing the softened kernel against a sieve to extract the tal pulp, continue till there’s no further pulp getting extracted.
Tie the pulp in a muslin cloth, hang till all almost the water has drained.
Take the pulp in a heavy bottomed pan, cook for 5-7 odd minutes while stirring continuously. Allow the pulp to cool down.
Making of taler bora
Take the cooked pulp in a bowl. Add the rice flour, plain flour and grated jaggery. Give it a hearty mix to form a smooth thick batter.
Now add the grated coconut, sprinkle in the cardamom powder. Give it another mix. If you want the batter sweeter, feel free to add more jaggery.
Heat oil in a kadai, take small scoops of the batter and gently release into the oil. Fry over medium heat till the boras are a golden brown. Keep aside on a kitchen absorbent towel.
Cool to room temperature and serve. But trust me, taler bora always tastes better the next day 🙂