Our Bolitas de Tamarindo Recipe (Tamarind Balls) combines sour and sweet in a candy that brings memories of my childhood.
It is somewhat fitting that this post is about Bolitas de Tamarindo (Tamarind Balls), a treat that brings me so many good memories.
Things are changing around here. I am not sure where things will go (perhaps a redesign, new photography style, who knows?), but I am wearing my going shoes. Let’s see where they take me. Us.
I said it is fitting that this recipe accompanies this post because believe it or not I developed, wrote and shot this recipe nearly 2 years ago, right in the middle of another redesign, brought by a previous bout of boredom. And then I just couldn’t post it because I wasn’t sure why anyone would need that recipe. Two ingredients? Bah!
And so there it sat. Once in awhile digging in the archives, I’d come across the pictures, and still, wonder what I’d do with it.
But here we are. Who cares? Not every recipe has to have the complexity of a creme brulee or a paella. Sometimes it’s OK to have recipes with two ingredients, or even one! So, I hope you enjoy it, and if by any chance you too have a memory of eating this, please tell me so!
Bolitas de Tamarindo Recipe (Tamarind Balls)
- OIl spray to grease sheet
- 3/4 cup of regular sugar
- 1 1/2 cup of tamarind pulp (see notes)
- 1/4 cup of granulated sugar (see notes)
- Grease a baking sheet with oil spray (or you can use a silpat).
- Mix the regular sugar with the pulp and heat over medium heat in a heavy saucepan. Stir vigorously, the mix will start to darken as it cooks. Once it becomes so thick it’s hard to stir, remove from the heat and pour onto the baking sheet. Cool to room temperature.
- Cover your hands with oil and make small balls (1 inch [2.5 cm]) in diam. Cover the balls with the granulated sugar.
- Store in a lidded jar at room temperature for up to 3 days.
You can use regular sugar to cover the balls if you don’t have granulated sugar. I just like the contrast.