Tamarind Balls Pulp Method Recipes

TAMARIND BALLS (PULP METHOD)

Tamarind Balls (Pulp Method) image

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

Ingredients

4 cups tamarind pulp, shelled
1 tablespoon baking soda
1 teaspoon salt
1/2 cup boiling water
4 cups granulated sugar
1/2 teaspoon scotch bonnet peppers (optional) or 1/2 teaspoon habanero pepper, minced (optional)
black pepper, to taste (optional)

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 (PASTE METHOD)

Tamarind Balls (Paste Method) image

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

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)

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

TAMARIND BALLS

Tamarind Balls image

Provided by Roger Mooking

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/4 cups sugar
1 (7-ounce) package tamarind paste*
1 tablespoon Thai-style hot sauce (recommended: Sriracha)
Pinch salt

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.

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