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Sri Lankan Thala Guli (Sesame Balls)
Nutritious, high-energy sweet balls made from roasted sesame seeds and jaggery. A traditional, deeply flavorful Sri Lankan sweetmeat.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 15
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 15 servings
- white or brown sesame seeds
- kithul or coconut jaggery
- freshly grated coconut
- cardamom
- salt
Equipment
- Frying pan
- Mortar and pestle (or food processor)
Instructions
- 1
Roast Sesame
Dry roast the sesame seeds in a pan over low heat until they start popping and turn fragrant. Do not burn them. Let cool.
- 2
Crush Ingredients
In a mortar and pestle (traditionally) or a food processor, crush the roasted sesame seeds slightly.
- 3
Mix
Add grated jaggery, grated coconut, a pinch of salt, and cardamom powder to the sesame seeds. Pound or pulse until the mixture becomes sticky and releases its natural oils.
- 4
Shape
Take small portions of the sticky mixture and roll them tightly into ping-pong sized balls.
Cooking Tips
- Do not over-process in a food processor or it will turn into sesame paste (tahini).
- The natural oils from the sesame and coconut act as the binder; no added fat or water is needed.
Variations
- Peanut Thala Guli: Substitute half the sesame seeds with roasted peanuts.
Chef's Notes & Storage
- Traditionally made using a large wooden mortar and pestle (wangediya), which gives the best texture.
Nutrition Estimate
110 calories · 3g protein · 12g carbs · 7g fat · 2g fiber per serving
