Tamarind Balls Paste Method Food
TAMARIND BALLS (PULP METHOD)
A traditional sweet and sour treat. If you find it a bother to remove the pulp from the seeds, I have posted an alternative recipe for this that uses tamarind paste.
Provided by WizzyTheStick
Categories Dessert
Time P2D
Yield 36 balls, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 351.6, Fat 0.2, SaturatedFat 0.1, Sodium 518, Carbohydrate 91.1, Fiber 2, Sugar 89.1, Protein 1.1
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
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness. And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.
Provided by Nik Sharma
Categories condiments
Time 1h
Yield About 1 cup
Number Of Ingredients 2
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)
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.
Provided by WizzyTheStick
Categories Dessert
Time P2DT10m
Yield 20 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 104.5, Fat 0.1, Sodium 3.2, Carbohydrate 27.1, Fiber 0.6, Sugar 26.5, Protein 0.3
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