INGREDIENTS:
- 2 lbs ripe tamarinds
- 1 cup water
- 2 cups sugar
- 1 tsp salt
HOW TO COOK:
- Prepare a baking sheet (or a similar flat tray) by lining it with wax paper. Set aside.
- Prepare the tamarinds by removing the outer shell and inner strings to separate the fruit from the pod.
- Combine the tamarind fruit, water, 1 & ½ cups of the sugar and ½ teaspoon of the salt in a wide pan.
- Set it over medium heat and bring the mixture to a boil.
- Lower the heat and continue to cook, while stirring and mashing with back of spoon, for about 15 to 20 minutes or until mixture is very thick and sticky.
- Using a teaspoon, scoop tamarind mixture and place in a single layer on prepared baking sheet or tray (leave space between each mound).
- Refrigerate for about 1 to 2 hours or until completely cooled and slightly hardened.
- On a wide platter or tray, combine the remaining ½ cup sugar and ½ teaspoon salt.
- Using your hands, shape each tamarind mound into balls.
- Roll into the sugar and salt mixture to fully coat. Serve.
- To package, line and wrap about three to four balls in a cellophane wrap. Enjoy!
IMAGE: angsarap.net
Also try: Coconut Candy
