Using a knife, scrape the jaggery shavings into a bowl.
In a food processor, add ½ cup of sesame seeds and then add ½ cup of the jaggery shavings.
Repeat the process of adding ½ cups of sesame seeds and jaggery shavings 3 times- having layers of sesame seeds and jaggery.
Pulse the sesame seeds and jaggery once. After about 2 pulses, see how the two ingredients have combined together.
After the 2 pulses, see the stickiness of the mixture, by grabbing a handful of the mixture and seeing that the mixture can be combined together without falling apart.
If the mixture is lacking in stickiness, add another ½ cup of jaggery shavings and pulse again.
Constantly evaluate the stickiness of the mixture when pulsing the two ingredients- by seeing that there is sufficient oil in the mixture to easily combine the mixture. *When pulsing the two ingredients- the oil in the sesame seeds will be released, allowing the mixture to be easily combined together.
Empty the contents of the food processor into a clean large mixing bowl.
Add the remaining sesame seeds to the food processor and pulse to a fine powder.
Gradually add the fine sesame seed powder to the large bowl and mix to combine with the pulsed sesame seeds and jaggery.
*When using your hand to mix all the ingredients together- see that the mixture could easily be shaped due to the oiliness in the mixture.
Cut the oil paper into 19x13 cm rectangles.
Shape the Thala (sesame seeds and jaggery) mixture into about 2-inch cylindrical shapes.
Place the cylindrical-shaped Thala Karali on the long length of the oil piece of paper.
Wrap the Thala Karali and at the two ends, twist the oil paper (similarly to toffee wrapping).
Store the Thala Karali in an airtight container