A wonderful dish. You have explained the entire process of making tal bara in the month of Bhadra in a very simple way. I found it very interesting to mix a little flour along with rice powder and let it rest for 10 minutes; this way, the bara will be crunchy on the outside but soft on the inside. Also, the decision to use jaggery instead of sugar to maintain the balance of sweetness brings a different variety in the taste. From extracting the juice of the talbar to frying it until it turns red, pouring oil, and serving it, every step has a touch of the current tradition of Bengal. 😊