10 Serves
480 Mins
In a large mixing bowl, combine the tamarind pulp and one cup of granulated sugar. Use a sturdy spoon or fork to mash the ingredients together until they form a thick, uniform paste.
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EthiopianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
13 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
47 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Take small portions of the tamarind mixture and roll them between your palms to form smooth, marble-sized balls.
Spread the remaining granulated sugar onto a flat plate or baking sheet. Roll each tamarind ball in the sugar until it is thoroughly coated.
Place the coated balls on a tray and allow them to set at room temperature for at least two hours, or overnight, to achieve a firmer texture and a crystallized sugar finish.
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