Tamarind Balls (Paste Method)

Submitted by WizzyTheStick

"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."

 

• Ready In: 48hrs 10mins
• Ingredients: 4
• Serves: 20

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.