Thala Karali

Step 1/16

• knife
• bowl

Using a knife, scrape the jaggery shavings into a bowl.

Step 2/16

• food processor

In a food processor, add ½ cup of sesame seeds and then add ½ cup of the jaggery shavings.

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Repeat the process of adding ½ cups of sesame seeds and jaggery shavings 3 times- having layers of sesame seeds and jaggery.

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Pulse the sesame seeds and jaggery once. After about 2 pulses, see how the two ingredients have combined together.

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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.

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If the mixture is lacking in stickiness, add another ½ cup of jaggery shavings and pulse again.

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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.

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Empty the contents of the food processor into a clean large mixing bowl.

Step 9/16

• mini food processor

Add the remaining sesame seeds to the food processor and pulse to a fine powder.

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Gradually add the fine sesame seed powder to the large bowl and mix to combine with the pulsed sesame seeds and jaggery.

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*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.

Step 12/16

• oil paper

Cut the oil paper into 19x13 cm rectangles.

Step 13/16

Shape the Thala (sesame seeds and jaggery) mixture into about 2-inch cylindrical shapes.

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Place the cylindrical-shaped Thala Karali on the long length of the oil piece of paper.

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Wrap the Thala Karali and at the two ends, twist the oil paper (similarly to toffee wrapping).

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Store the Thala Karali in an airtight container