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Mexican sweet tamarind balls with chilli sugar recipe

Created by Angela Nahas

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Cuisine: Mexican
Makes 16

Store in a single layer in an airtight container lined with baking paper, in a cool, dry place for up to 2 days.

Ingredients

227g (1 packet) seedless tamarind pulp*
330g (1½ cups) caster sugar
1½ tsp chilli powder

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Preparation

Place tamarind and 375ml water in a small saucepan over medium heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes or until tamarind has softened. Remove from heat and leave to cool to room temperature. Using the back of a spoon, press tamarind mixture through a sieve into a small saucepan. Discard solids.

Stir 275g sugar and ½ tsp chilli powder into tamarind mixture and cook, stirring continuously, over medium heat for 8 minutes or until mixture reaches 125°C on a sugar thermometer; be careful not to let the mixture burn. Remove from heat and transfer to a shallow bowl. Set aside at room temperature for 2 hours or until cooled.

Combine remaining 1 tsp chilli powder and 55g sugar in a small bowl. Roll tamarind mixture into walnut-sized balls and coat in sugar and chilli mixture.

* Tamarind pulp (block form) also known as tamarind paste, is available from Asian food shops. Tamarind concentrate will not give the same result for this recipe.

As seen in Feast magazine, Issue 8, pg150.

Photography by Brett Stevens.

If you enjoyed this Mexican sweet tamarind balls with chilli sugar recipe then browse more Mexican recipes, dessert recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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