Taal is the main ingredient.
One need t soak the fruit in water after taking off the skin.

A medium-sized tal or sugar palm has 2-3 seeds or fibrous kernel.
Separate them.
This can be separated using hands or grater.

Start extraction of pulp. Don't use much water in one go
Add little amount of water and then extract and so on.

After u have extracted enough pulp.

Spread a clean cotton cloth and put the pulp in it...and hang the cloth and put a vessel under it. This step ensures that no bitterness is left.Sugar plam has some bitter juice in it as well and by this process the bitter water gets separated.

After that take the pulp in a bowl or other vessels.
Then add one cup of maida and 1 cup of sugar in the pulp and mix well...u can add sugar or jaggery according to ur taste.
Add grated coconut in the mixture.
You can add sooji or semolina if u want.
Make a paste.

Heat vegetable oil in a pan. And pour this mixture in the oil in the shape of balls(like pakoda).

Take out in a plate and serve. These last for almost 10-15 days if kept in a closed container.