How to make Wali Thalapa without using Pittu
Wali Thalapa is a traditional sweet made from Rice Flour and a Sugar syrup. Most people have an issue with getting the Pittu consistency right when making Wali Thalapa. With this recipe, you no longer have to struggle with that because we're using Couscous instead of Pittu which makes this recipe very easy to make. For traditional Wali Thalapa, see my recipe Easy way of Making Wali Thalapa.
Wali Thalapa is incorrectly called Sau Dodol which has different ingredients and texture (Wali Thalapa is grainier).
Total Time: 30 minutes
Ingredients
- 300g of Couscous
- 250g of Sugar
- 100g of grated Coconut
- Cumin Seeds
Instructions
- Soak 150g of Couscous in a boiling Water for 5 minutes.
- After 5 minutes, drain the 150g of Couscous and set it aside for now.
- Heat 1 tbsp from the 250g of Sugar in a saucepan over medium heat.
- When the Sugar starts to darken, add 1.5 cups of Water and stir.
- Add the remaining Sugar.
- Stir frequently until this syrup starts to bubble.
- Add 100g of grated Coconut.
- Stir frequently until Coconut has incorporated thoroughly with the syrup.
- Add some Cumin Seeds and stir.
- Add 200 of Couscous.
- Mix thoroughly.
- Add the 150g of Couscous we set aside earlier.
- Mix thoroughly.
- Cover the inside of a rectangle or square baking pan with parchment paper.
- Rub some Oil on the inside of the parchment paper.
- Pour the Wali Thalapa mixture on top of the parchment paper in the baking pan.
- Spread evenly using a spatula.
- Use the edges of the parchment paper to shape it smoothly.
- Unmold from the baking pan and then remove then remove the parchment paper.
- Cut into square pieces.
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