Total Time
48hrs 10mins
Prep 48 hrs
Cook 10 mins

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 Nutrition


  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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