Thala Guli
In its own language: තල ගුලි
Sri Lankan bite-sized sweets made from toasted sesame, coconut and jaggery
Thala guli are bite-sized confections from Sri Lanka made by pounding toasted sesame seeds, shredded coconut, jaggery and a pinch of salt. Molded into little balls or cylinders, they are enjoyed between meals or served as a sweet finish after eating.
- Traditional Sri Lankan sweetmeat shaped into compact cylinders or round spheres
- Made by pounding toasted sesame seeds and coconut with dark palm jaggery
- Known as ellu urundai in the Tamil-speaking northeast of Sri Lanka
- Often wrapped in fringed paper twisted at both ends like tiny bonbons
What is Thala Guli?
Thala guli are dense, chewy Sri Lankan confections made from toasted white sesame seeds, dry coconut, concentrated palm sugar known as jaggery, and salt. The sweets are shaped into compact spheres or rounded logs. Their name reflects their composition and form: in Sinhala, thala means sesame, while guli and bola denote rolls or spheres. In the northeastern regions of the island, Tamil speakers call them ellu urundai, translating directly to sesame balls. The flavour is rich and nutty from roasted seeds, balanced by the caramel depth of palm sugar and a hint of salt.
How is Thala Guli made?
The maker begins by dry-roasting white sesame seeds and desiccated coconut in separate pans until both turn golden brown. The warm sesame seeds are crushed with salt in a mortar using a pestle until their natural oils release. Shaved or grated jaggery is then worked into the paste, followed by the toasted coconut. When the combined paste holds together, it is shaped by hand into cylinders or small balls. If the mixture remains too dry to mold, warm kithul treacle, sesame oil, coconut oil or puréed dates may be mixed in as a binder.
How and when is Thala Guli eaten?
Thala guli are served cooled, either at the conclusion of a meal or as a bite between meals. They can be set out plain on a platter, but vendors and home cooks often present them in a distinctive wrap. Each piece is rolled in white crêpe paper, waxed paper or baking parchment with fringed borders. The ends are twisted tightly on both sides, giving each sweet the appearance of a party cracker or miniature bonbon.
Kinds of Thala Guli
While the core preparation relies on white sesame, dried coconut and jaggery, several alternatives exist. Roasted peanuts or chopped dates, such as the Medjool variety, can be blended into the paste for extra texture and sweetness. When palm jaggery is difficult to find, dark unrefined products like muscovado sugar are used as a substitute.
Questions people ask about Thala Guli
Where does thala guli come from?
Thala guli is a traditional confection from Sri Lanka. It is popular across the island, known as thala guli or thala bola in Sinhala, and called ellu urundai in the northeastern Tamil-speaking areas.
What is thala guli made of?
The base requires four ingredients: dry-roasted white sesame seeds, toasted desiccated coconut, jaggery palm sugar and salt. Some cooks incorporate roasted peanuts or dates, or use kithul treacle and vegetable oils to bind the mixture.
How is thala guli served and eaten?
Thala guli is eaten cooled, either as a standalone snack or after a meal. Pieces are commonly rolled in fringed baking or crêpe paper twisted shut at the sides like tiny party crackers.
Good reading and sources
The facts on this page come from the Wikipedia article "Thala guli", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryThali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-04.
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