👨‍🍳 조리법

1. 1

   Extract the pulp from the tamarind pods. You can do this by soaking the pods in warm water for about 15-20 minutes, then mashing them to loosen the pulp. Strain the pulp through a sieve, discarding the seeds and fibrous material. You should have a thick paste.

2. 2

   In a bowl, combine the tamarind pulp with 1 cup of granulated sugar. If the mixture seems too dry to form balls, add 1-2 tablespoons of water. Add optional spices like scotch bonnet pepper powder or ginger powder if desired.

3. 3

   Mix and knead the ingredients together until well combined. Taste and adjust sugar if needed, depending on the sourness of the tamarind.

4. 4

   Take small portions of the mixture and roll them between your palms to form small balls, about 1 inch in diameter.

5. 5

   Place the remaining 1/2 cup of granulated sugar on a plate or shallow dish. Roll each tamarind ball in the sugar until well coated.

6. 6

   Arrange the tamarind balls on a parchment-lined tray or plate. Allow them to set for at least 30 minutes at room temperature, or refrigerate for a firmer texture.