Kos Eta Guli Recipe (Jack Seeds Balls) කොස් ඇට ගුලි


Kos Eta Guli or Jack Seeds Balls are another Ceylonese toothsome delight that has been enjoyed since far way back. As I have already mentioned in my other posts of Jack-used recipes, for Sri Lankans, this vegetable/fruit has been an invaluable source of nutritious food for years. Particularly, jack seeds are highly enriched with carbohydrate and protein and there are numerous tasty dishes made with them.

Back in old days and even now in country side, people burry these seeds in sand (in a pot) and preserve them for later use. We call these buried-in-sand jack seeds “Vali Kos Eta” in Sinhalese. Fascinatingly, with this method, we can keep them for years. I once got the privilege of tasting a dish make with ‘Vali Kos Eta’ which were been in sand for 4 years.

For your information, this particular dish was traditionally made either with ‘veli kos eta’ (dried-in-sand jack seeds) or pot-stir-roasted (Kabale Badinawa) jack seeds. However, today, it is very rare that people make ‘veli kos eta’ and they mostly prepare the seeds either by boiling or pot-stir-roasting.



  • Some jack seeds (20-30)
  • 1 – 1 ½ cups of fresh grated coconut
  • Salt to taste
  • 2tbsp of sugar or/and jaggery  -Using jaggery is optional. You can either use only jaggery or use it combined together with sugar. This amounts are not exact and you should adjust them for your taste. So start with less sugar and gradually increase the amount while tasting.
  • Water as needs

Kos Eta Guli Recipe

Method 1(Preferred and the easier method): Boiling

Method 2: Pot-stir-roasting the seeds (Traditional)


If using a pestle and mortar

First, wash and clean the seeds. Then, boil them in sufficient amount of water for about 30 minutes or little longer. Once they are well boiled,  you will find them softer and their shells cracked.

Method 2: Pot-stir-roasting the seeds (Traditional)


First, wash and clean the jack seeds. Remember, do not attempt to remove the strongly attached shells. Let them be and you will be able to remove them easily once you roast them. Now, start stir roasting these seeds under low-to-medium heat level. Eventually, they will be roasted and you will see the shells are turning darker. Usually, you will have to do it for about 30 minutes or more. Remember, importantly, it is necessary to always maintain the heat level at low-to-medium in order to prevent over roasting the seeds.


First remove the shells of the prepared seeds. Next, you have to grind or crush the seeds. Traditionally, this dish was made using a pestle and mortar. But, remember, you can also use an electric grinder if you do not have a mortar. One other thing, if you are using an electric machine, make sure you boil the seeds little longer and I do not recommend to follow the stir-roasting method as it might damage your grinder due to the increased stiffness of the seeds. Ok back to the recipe.

If using a pestle and mortar;

Once you crush them to small pieces, bring in the coconut, sugar (jaggery) and salt and continue to crush and mix it. Then, take all in to a bowl and adjust sugar and salt to your taste and make balls with your hands. Remember, there should be small pieces of jack seeds as that is what gives its crunchiness.

Note: Add water only if necessary. Usually, coconut and the boiled seeds already provides the necessary amount of liquids to make it creamy.

If using an electric grinder

Grind the seeds a bit leaving semi-creamy paste having small pieces of jack seeds. Now, transfer it in to a bowl and combine rest of the ingredients with your hands and form balls.




    • Dry Jack seed curry is one of my all time favorites. You might be able to find Jack seeds from Asian stores. Even here, we see those only few times a year. Thank you so much for stopping by.


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