Tamarind Balls

Chewy, tangy tamarind cooked down to a thick, dark paste and rolled into bite-size balls. Made without added sugar: after Richberry, the sour tamarind tastes candy-sweet.

Total time: 1 hr
Servings: 20
Difficulty: Easy

Tamarind balls — Sweet moments, naturally.

Ingredients

oil spray, for the baking sheet
1 ½ cups tamarind pulp

Directions

Prepare the sheet.
Grease a baking sheet with oil spray, or line it with a silicone baking mat.
Cook the pulp.
Heat the tamarind pulp in a heavy saucepan over medium heat, stirring vigorously; it will darken as it cooks. When it is so thick it's hard to stir, pour it onto the baking sheet.
Cool.
Let the paste cool to room temperature.
Roll the balls.
Oil your hands and roll the paste into small balls about 1 inch (2.5 cm) across.

Store in a lidded jar at room temperature for up to 3 days.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.