Ingredients
The following ingredients have 4 Servings
- 2 pounds ripe tamarind pods
- 1 cup water
- 2 cups sugar
- 1 teaspoon salt
Instruction
- Line a baking sheet with wax paper and set aside.
- Hull the tamarind, removing the outer shell and inner strings to separate the fruit.
- In a wide pan over medium heat, combine tamarind pulp, water, 1 1/2 cups of the sugar and 1/2 teaspoon of the salt. Bring to a boil.
- Lower heat and continue to cook, stirring and mashing with the back of a spoon, for about 15 to 20 minutes or until mixture is very thick and sticky.
- Using a teaspoon or small cookie scoop, scoop tamarind mixture and drop in a single layer on prepared baking sheet, leaving space between each mound. Refrigerate for about 1 to 2 hours or until completely cooled and slightly hardened.
- On a large plate, combine the remaining 1/2 cup sugar and 1/2 teaspoon salt.
- Using the palm of hands, shape each tamarind mound into balls. Roll in sugar and salt mixture to fully coat.
- Wrap about three to four pieces in cellophane or store in an airtight container.
