Tamarind Balls (Paste Method) |
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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 20 |
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A sweet and sour tasting sweet, traditionally made from fresh tamarind pods. It's a lot of work to extract the pulp. So here is an alternative method that simplifies the process using tamarind paste, which is available from Indian or Middle eastern markets. Ingredients:
1/2 lb tamarind paste |
2 cups sugar |
1/4 teaspoon scotch bonnet peppers (optional) or 1/4 teaspoon habanero pepper, minced (optional) |
black pepper, to taste (optional) |
Directions:
1. Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
2. Add hot pepper and black pepper
3. Cover mixture with plastic wrap and set aside overnight at room temperature.
4. Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
5. Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.
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