Tamarind Balls

Method

Combine tamarind pulp, brown sugar, water, salt, ginger and chilli powder in a heavy-bottomed saucepan over medium heat, stirring frequently to prevent sticking. Cook for approximately 15-20 minutes until the mixture thickens and darkens to a deep brown, pulling away slightly from the sides of the pan. Remove from heat and allow to cool until manageable but still warm enough to handle. Once cooled sufficiently, wet your hands lightly and roll the mixture into balls approximately the size of a large marble, working quickly as the mixture hardens as it cools. Roll each ball in caster sugar to coat evenly and place on baking parchment to set completely at room temperature for 2-3 hours, or refrigerate to speed the process.