Tamarind Ball

Method

In a heavy-bottomed saucepan, combine the tamarind paste with caster sugar, salt, chilli powder and ground ginger over medium heat, stirring constantly to prevent sticking. Cook the mixture for 8-10 minutes until it becomes thick, dark, and pulls away from the sides of the pan. Remove from heat and allow to cool for 5 minutes until it can be handled. Lightly oil your hands and roll the mixture into balls approximately 2cm in diameter, working quickly as the mixture hardens as it cools. Place the tamarind balls on parchment paper to set completely for at least 2 hours at room temperature. Store in an airtight container where they will keep for up to two weeks.