Tamarind Balls Paste Method Food

TAMARIND BALLS (PULP METHOD)

Steps:

• break tamarind into segments.
• Sprinkle with soda and salt and pour boiling water on tamarind.
• Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
• Stir in 2 cups of sugar and blend well.
• Cover and set aside at room temperature overnight.
• Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
• Shape into balls and allow leave a couple hours to dry.
• Roll balls in sugar. Wrap in paper squares and store.
• Will keep for up to two weeks.

TAMARIND BALLS

Steps:

• Put 1/4 cup sugar in a shallow plate. In a bowl, combine the tamarind, hot sauce, salt, and remaining sugar. Using your hands, mix the ingredients together. Divide the tamarind mixture into bite-size portions, and shape into balls. Add the tamarind balls to the sugar, and roll to coat evenly.

TAMARIND PASTE

Steps:

• Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
• Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
• Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.

TAMARIND BALLS (PASTE METHOD)

Steps:

• Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
• Add hot pepper and black pepper
• Cover mixture with plastic wrap and set aside overnight at room temperature.
• 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.
• Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.