How to make Thala Aggala tastier using Pani Pol
Aggala is a traditional sweetmeat made from Sesame Seeds and Jaggery for Sri Lankan New Years. In this recipe, we make Aggala tastier by adding a Pani Pol filling.
You can use either Black or White Sesame Seeds for this recipe. If you want more nutritional content, use Black Sesame Seeds but if you want more taste, use White Sesame Seeds. If you like, you can also toast the Sesame Seeds before using. You want to blend the Sesame Seeds coarsely so that you can feel the texture when you bite into the Aggala.
Although regular Aggala does not have a filling, to make it tastier, you can add Pani Pol, Kotta Pol, or just grated Coconut.
If you like these type of traditional Sri Lankan Rasa Kawili, you might be interested in trying my Thala Guli and Thala Toffee and Thala Karali recipes.
Ingredients
- 150g of Sesame Seeds
- 100g of Jaggery
- 100g of Sugar
- 150g of grated Coconut
- Salt
Instructions
- Add 150g of Sesame Seeds into a blender.
- Add 100g of Jaggery.
- Blend coarsely.
- Add this mixture into a bowl.
- Add a pinch of Salt.
- Now heat 1 tbsp from 100g of Sugar in a saucepan over medium heat.
- When the Sugar starts to caramelize, add 1 cup of Water.
- Add the remaining Sugar.
- Stir frequently until this mixture thickens and is bubbling.
- Now add 150g of grated Coconut.
- Stir frequently until most of the moisture has evaporated.
- Add 70g of this Pani Pol mixture into the Aggala mixture.
- Mix the Aggala mixture thoroughly using your hands.
- Then take scoops of the mixture into your hands and roll it into the Aggala shape.
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