Thala guli

 

Thala guli

Thala guli

 

Ingredients

• 1½ cup white sesame seeds
• ⅔ cup palm sugar (jaggery), grated
• 1 cup desiccated coconut , toasted
• ½ cup palm syrup (kithul treacle)
• 1 pinch salt

 

Instructions

1. In a skillet (or in the oven at 300 F), toast the sesame seeds over low heat until lightly brown.
2. Proceed in the same way for the desiccated coconut until it is evenly golden brown.
3. Add the toasted sesame seeds and salt into a stone mortar (traditional method of making thala guli).
4. Pound the sesame seeds and salt for 15 minutes.
5. Add the grated palm sugar and crush the mixture again for 5 minutes.
6. Add the toasted coconut and continue crushing the mixture for 10 minutes.
7. Set aside.
8. In a large thick-bottomed non-stick pot, add the kithul treacle and boil for 5 minutes over medium heat.
9. Add the hot syrup to the previously prepared mixture and mix for 5 minutes with a wooden spoon.
10. Once the mixture is warm enough to touch, mix vigorously by hand to combine everything.
11. Form balls and rolls.
12. For rolls, use metal pastry tubes.
13. Fill each tube with 2 teaspoons of sesame mixture and pat the mixture inside the tube with the back of a wooden spoon. Hold the tube horizontally so that the mixture does not fall.
14. Slowly slide the mixture onto a slightly greased parchment paper.
15. Repeat the process until the dough is used up.
16. Finally, shape the edges of each roll with a sharp knife.
17. To store them, wrap the thala guli in greased parchment paper or in an airtight container.

Recipe Notes

If the mixture is too dry after adding the kithul syrup, add a tablespoon without heating and kneading again.