Caribbean Tamarind balls

Method4 steps · about 15 min

1. 1

   Step 1: Check that all the measured tamarind pulp is seedless and contains only tamarind. Put it in a bowl with one cup of the measured sugar (1 cup) and mash with a spoon or fork until combined. Keep the remaining half cup sugar separate for coating.

   Uses 16 oz 100% seedless tamarind pulp · 1 cup sugar for the pulp; reserve ½ cup for coating

2. 2

   Step 2: Take small portions of the prepared mixture and roll them between your palms into marble-sized balls or slightly larger. Shape the entire batch.

   Uses All the prepared tamarind mixture

3. 3

   Step 3: Spread the reserved half cup sugar on a plate or sheet pan. Roll every shaped tamarind ball in it until coated. Any loose coating sugar left on the plate is not another filling ingredient.

   Uses All the shaped balls · Reserved ½ cup sugar for coating

4. 4

   Step 4: Serve the coated tamarind balls immediately, dividing the batch into ten portions. Alternatively let them stand for a few hours or overnight for a firmer texture and more crystallised coating; that optional setting time has no universal numeric duration.

   Uses The complete finished candy batch