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Tamarind Balls (Pulp Method)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.04
Energy (kCal)1279.2
Carbohydrates (g)240.032
Total fats (g)19.968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. break tamarind into segments. | 2. Sprinkle with soda and salt and pour boiling water on tamarind. | 3. Stir until the water is absorbed and the seeds leave the pulp: remove the seeds. | 4. Stir in 2 cups of sugar and blend well. | 5. Cover and set aside at room temperature overnight. | 6. Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls. | 7. Shape into balls and allow leave a couple hours to dry. | 8. Roll balls in sugar. Wrap in paper squares and store. | 9. Will keep for up to two weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind pulp 4 cups shelled - - - -
    baking soda 1 tablespoon 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    water 1/2 cup boiling 0.0 0.0 0.0 0.0
    sugar 4 cups granulated 1279.2 240.032 40.04 19.968
    scotch bonnet pepper 1/2 teaspoon minced - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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