Tamarind Balls (Egg-Free)

Ingredients

• about 450 g Tamarind Pulp
• 1 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 teaspoon Ginger
• 1/4 teaspoon Scotch Bonnet Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the tamarind pulp in a small amount of warm water for about 30 minutes to soften.
2. 2Squeeze the pulp to extract the tamarind juice and remove any seeds and fibers.
3. 3In a saucepan, combine the tamarind juice, brown sugar, granulated sugar, grated ginger, and finely minced scotch bonnet pepper.
4. 4Cook over medium heat, stirring constantly, until the mixture thickens and forms a sticky paste (about 5-7 minutes).
5. 5Remove from heat and let cool slightly.
6. 6Roll the mixture into small balls and coat with granulated sugar.
7. 7Let the tamarind balls dry completely before storing in an airtight container.

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