Tamarind Balls Pulp 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 (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.

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.