Story Of Thelijja

Among the many treasures of our farm are the towering kithul trees, which have played an integral role in Sri Lankan life for centuries.

The Story of Amandawa’s Kithul Thelijja: A Sweet Tradition

At Amandawa Eco Farm, our commitment to sustainability and tradition shines through everything we do. Among the many treasures of our farm are the towering kithul trees, which have played an integral role in Sri Lankan life for centuries. These ancient trees not only offer a deep connection to our culture but also provide a natural source of sweetness that we harvest and craft into a beloved product – Kithul Thelijja

Kithul Thelijja

A Sweet Tradition

For generations, the people of Sri Lanka have relied on kithul sap for its delicious and versatile qualities. From sweet syrups to jaggery blocks & Kithul Tricle, kithul products are revered not just for their taste, but also for their natural health benefits. At Amandawa, we honor this legacy by producing Kithul Thelijja using time-honored techniques, maintaining the purity and integrity of the process.

The Cultural Significance of Kithul

Kithul sap has a deep-rooted history in Sri Lankan society. Traditionally, it has been used not only in culinary practices but also in ayurvedic medicine. Rich in minerals and antioxidants, kithul syrup is said to have digestive and anti-inflammatory properties. It was considered a gift from nature and was often reserved for special occasions or rituals. Today, Kithul Thelijja is enjoyed by people around the world as a natural sweetener that enhances the flavor of many dishes while offering a healthy alternative to refined sugars.

From Tree to Table: The Kithul Thelijja Process

Creating Amandawa’s Kithul Thelijja is a delicate and time-intensive process, one that requires both skill and a deep understanding of the natural environment. Here’s a closer look at how we create this delicious syrup:

Tapping the Kithul Trees: An Age-Old Craft

The journey begins with tapping the kithul trees, a practice that has been passed down through generations. Skilled tree climbers ascend the tall kithul palms, carefully selecting the right flowering stalks for tapping. They make small, precise cuts into the inflorescence, which stimulates the flow of sap. The sap drips slowly into earthen or coconut shell containers that are tied beneath the cuts. This process is repeated daily, as each tree can provide sap over a span of several weeks.

Unlike industrialized farming methods, our approach at Amandawa ensures that the trees remain healthy and productive for many years. We only tap a few trees at a time, giving each one the necessary rest to replenish its resources naturally.

Daily Sap Collection: Fresh and Pure

The sap, also called “Thelijja,” is collected twice a day – once in the early morning and again at dusk. Timing is crucial, as the sap begins to ferment quickly, especially in warm weather. By collecting it at peak freshness, we ensure that the Thelijja remains pure and ready for the next stage of production.

At this stage, the sap is sweet and mild, with a slightly floral taste. It can also be consumed as a refreshing & energitic drink, though it is often used as the base for making Kithul Trical or kithul jaggery.

Boiling and Thickening the Sap: Crafting the Syrup

After the sap has been gathered, it is filtered to remove any impurities and then transferred into large cauldrons. The sap is slowly boiled over a wood fire, and this part of the process requires close attention. Our skilled team monitors the heat and continuously stirs the sap as it reduces, slightly thickens, and turns into a syrup.

The boiling process can take several hours, and patience is key. As the water content evaporates into the complex flavor that Kithul Thelijja is known for. This is what gives the syrup its unique balance of sweetness with hints of smokiness and molasses.

Final Straining and Bottling: Preserving the Purity

Once the syrup has reached the perfect consistency, it is strained one final time to remove any remaining solids, and then carefully bottled while still warm. We use eco-friendly glass bottles or jars to store the syrup, preserving its freshness and flavor without the need for additives or preservatives.

Uses and Benefits of Kithul Thelijja

Kithul Thelijja is incredibly versatile and can be used in a variety of ways:

Sweetener for Beverages: Add a spoonful of Kithul Thelijja to tea, coffee, or fresh juices for a natural and healthy sweet kick.
Nutritional Benefits: Kithul Thelijja is a great source of natural energy and is packed with essential minerals like calcium and iron. It has a low glycemic index, making it a healthier option for those looking to reduce their intake of refined sugar.

Why Amandawa’s Kithul Thelijja?

At Amandawa, we believe in maintaining a strong connection to the earth. All of our products are crafted with sustainability in mind, ensuring that our farming practices are eco-friendly and respectful of the environment. Our Kithul Thelijja is made with 100% organic methods, free from any chemical additives, and produced in small batches to maintain quality.

By choosing Amandawa’s Kithul Thelijja, you are not only enjoying a delicious and authentic Sri Lankan product but also supporting a community dedicated to environmental stewardship and traditional farming.