Taler bahar

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  Wash and peel off the skin then rub with pinch of salt. Again and again sprinkle little water and mash to squeeze the juice then strain.
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  Boil to lock the alcoholic process then keep separate.
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  Now use required amount for each recipe.

Taler kheer

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  Boil the milk until thick. Boil the palm extract until thick then put off the flame. Add semolina, dry nuts, coconut, cardamom and milk. Mix evenly with palm extract then again put on the flame and cook. After then garnish with paneer cubes and fresh cream.
  

Taler pancake

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  Make a thick batter added rice flour, wheat flour and milk. Bake on banana leaves on a griddle. Pour the thick batter and spread with chopped coconut. Cover the lid and bake for 10 minutes. After then cut in pieces and garnish with fresh cream. You can add jaggery powder for those who like more sweet.
  

Taler pithe

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  Take the appam maker put some banana leaves or turmeric leaves then apply ghee. With the same thick palm batter bake on appam maker. 10 minutes later it will ready to serve. Garnish with fresh cream.
  

Taler bora

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  Take the same palm mixed thick batter and fry on ghee or oil. It will become fluffy then take out and serve.
  

Taler patisapta

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  Make a filling with adding Palm extract, dry nuts, semolina, cardamom coconut and thick milk. Stir continuously on flame to make dry. Then keep separate.
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  Take a mixing bowl add rice flour and wheat flour. Mix evenly then slowly add milk as required to make a thin consistency. Apply ghee on the griddle, then pour the thin batter and spread. Put the filling on center and fold. Ready to serve any time as a snack.
  

Taler payash

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  First start boiling the milk, add bay leaves, cardamom and rice. Stir continuously rice should not stick to the bottom. When it becomes thick add palm extract, dry nuts and fresh cream. It will ready to serve. You can see how I prepared all the 6 recipes with same ingredients.