Sesame and jaggery balls
Small boutique shops all over Sri Lanka hang strings of thala guli by the till, each ball wrapped in a twist of coloured paper, and children spend their coins on them on the way home from school. They also have a place on the Avurudu table and at almsgivings, as sesame is considered an auspicious, strengthening food. Toasted sesame seeds are pounded with jaggery and a pinch of salt until the oil comes out and the mixture holds together, then rolled into little balls that are rich, nutty, slightly bitter and sweet. No cooking beyond toasting is needed, so they take barely twenty minutes. Under-toasting the seeds is the trap: pale seeds taste raw and will not release enough oil to bind, so roast until they pop and turn evenly golden. Chef's tip: pound while the seeds are still warm, when they give up their oil easily; a food processor in short pulses works too.
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A rich nut barfi of pistachios, cashews and almonds bound with saffron milk syrup, pressed into a tray and topped with a layer of dark chocolate. It's dense, nutty and chocolatey, and cuts into neat fingers. Makes about 80, ideal for Diwali boxes.
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