How to make Thala Karali, a sweet Sesame Roll
Thara Karali is a traditional Sri Lankan sweet made from a mixture of Sesame Seeds and Jaggery. These sweets are usually presented in a double layered toffee wrapper. Thala Karali are a popular sweet for both Sinhala New Year and Christmas.
These types of simple sweets are especially good for doing a sweets business in Sri Lanka because it is simple to make, takes only 3 basic ingredients, and it is a popular sweet that everyone likes.
We're using Kithul Jaggery for this recipe but you can use any type of Jaggery for this. In the olden days, they would break this Jaggery into medium sized pieces using a mortar and pestle. We want medium sized pieces because it has a better texture which is tastier when eating the Thala Karali.
Thala Karali is the shape of a short roll which is cylindrical about 1.5 to 2 inches in length. If you want, you can make Thala Guli instead by skipping the steps to roll and wrap the Thala Karali. Therefore, all you have to do to make Thala Guli is to scoop some of the mixture and shape it into a ball. The difference between Thala Karali and Thala Guli is only the shape.
Traditionally, Kotta Pol is used for this recipe. Kotta Pol is a Coconut that has been left to ripen to the stage where the Coconut Meat has become thick and hardened and all of the Coconut Water inside has evaporated. If you cannot find Kotta Pol, you can substitute with desiccated Coconut. You can make desiccated at home simply by lightly toasting grated Coconut.
Many people have asked if they can use toasted Sesame Seeds for this recipe. While you can use toasted Sesame Seeds, traditionally, Sesame Seeds were not toasted because it was considered high value and toasting it would slightly lower the nutrient contents.
If you like Thala Karali, you will want to try out my classic Bulto Toffee recipe and my other recipes which contain Sesame Seeds like traditional Uda Balum and Vibara.
Thala Karali are often incorrectly called Thala Guli. The difference is in the shape, ingredients, and presentation. Be sure to check out my traditional Thala Guli recipe.
Ingredients
- 1 Kotta Pol (can use 150g of desiccated Coconut or lightly toasted grated Coconut instead)
- 150g of Sesame Seeds (with the hulls removed)
- 250g of Kithul Jaggery (can use other types of Jaggery)
Instructions
- Cut half of the Kotta Pol into small pieces.
- Add the Kotta Pol pieces into a blender and blend into a powder.
- Add the blended Kotta Pol into a bowl.
- Add 100g of Sesame Seeds into a blender and blend coarsely.
- Add the blended Sesame Seeds into the bowl.
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Add the remaining 50g of white Sesame Seeds into the bowl.
- Cut the Jaggery into medium sized pieces.
- Add the Jaggery pieces into the bowl.
- Now mix everything together using your hands.
- Keep mixing until you can form a clump in your hands that will stick together.
- Now scoop some of the mixture and shape it into a Thala Karali.
- Wrap the Thala Karali in some oil paper.
- Cut another Oil paper into a large square and then make little cuts on the edges which we will use for the outer layer wrapper.
- Place the wrapped Thala Karali perpendicular to the cuts on the edges of the outer layer of the oil paper.
- Wrap the Thala Karali with the outer layer of the oil paper.
- Crumple the ends of the Thala Karali wrapper like a toffee.
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